1 1/2 lbs lean Ground Beef
1 med Onion
1 sm can Tomato Paste
1 tbsp Cumin
1 tbsp Italian Seasonings
1 1/2 tsp Garlic Powder
1/2 tsp Chili Flakes
1 tsp Sea Salt (to taste)
2 tbsp Olive Oil
1 can Garbanzo Beans drained
3 cups kale
1 Roasted Red Pepper sliced
Elbow Macaroni 1 lbs
Water

Sautee diced onions on medium heat.  When semi transparent add the ground beef.  Brown in pan both sides add 1 cup of water let simmer 10 min. With Cumin, Italian Seasonings, Garlic Powder, Black Pepper , Chili flakes and Salt.  Add Tomato Paste and stir into the liquid, cook 5 more minutes until Tomato Paste is fully incorporated.  Add Garbanzo Beans, Roasted Pepper and Kale. Stir for a few minutes till soft and incorporated into the sauce.  Add Elbow Macaroni and cover with water until 3/4" above macaroni.  Bring to a hard boil 2 min.  Reduce heat to Med and let cook covered for 10-15 minutes till aldente.  Then reduce heat to low.  cook another 7 minutes and turn heat off.  Serve when ready.  You can sprinkle with a variety of cheeses like Parmesan, Asaigo, ground Cotijo etc. 

2 1/2 lbs Chuck Roast
2 tbsp soy sauce
1 tbsp honey
1 tsp ground ginger (real grated)
1 tsp garlic powder (or 4 cloves)
1 tsp onion powder (or 1/2 diced onion)
1 tbsp constarch
1/2 cup prepared Teriyaki Sauce (optional)

2-1/2 lbs Beef Brisket
3 Tbsp Worchestire Sauce
1 Cup Red Wine
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp Cumin

1 1/2 lbs Chuck Roast
1/2 tsp Sea Salt
1 can of dark Beer
1 tsp heaping of ground Cumin
1 Tbsp Coconut Oil

1 lb of Dry Red Beans
1 lb of Dry Pinto Beans
1-1/2 tsp Sea Salt
2 tbsp Garlic Powder
1/2 tsp Red Pepper
2 tsp Chili Pepper
1/4 tsp red Chili Pepper flakes
1 Tbsp ground Cumin
Water

1 cans rotele (tomatoes w/diced   
    chili)


The reason I cook the beans separate from the meat is so that I can correctly portion meat to beans.  Sometimes we prefer less meat and just reserve extra in fridge for making tacos or something at another meal.  Warn people it has beer if you take to oneg but honestly the alcohol has all evaporated away.

• Wash chuck roast and pat dry with paper towel
• Trim chuck roast of excess fat (toss excess fat)
• Cut chuck roast into 3/4" pieces
• Put coconut oil into a frying skillet (I use cast iron)
• When hot (not smoking) place chuck roast in pan.
• Let cook on medium high heat and flip after 4-5 minutes
• Let cook another 4-5 min on the other side
• Add beer to small crockpot with 1/2 tsp salt. 1 tsp heaping cumin.
• Add semi cooked chuck roast into this crockpot.
• Cookovernight on low


• In another crockpot put rinsed beans
• Add 1 tsp salt, 1 Tbsp garlic powder ( or 4 cloves), 1/2 tsp red pepper, 1 heaping tsp of cumin
• Cover beans with water to about 3-4 inches above bean line.
• Cook overnight on low
• In the morning add meat to bean mixture as well as rotele,
• Add ingredient to your taste

Not including spices this cost me about $12 for the batch and it should serve between 12-20 people for an oneg gathering.  If it is used as main meal it will serve about 10 people.

2 eggs
1-1/2 cups milk
1 cup whole grain quick-cook oats uncooked
2 tsp salt or less if desired
2 lbs. lean ground beef or ground turkey
12 cubes mild cheddar cheese cheaper if you make your own cubes
I small jar pomentoes (optional)
1/4 cup chopped onions (optional)
Topping:
1/2 cup ketchup
1/4 cup light brown sugar
2 Tbsp mustard (optional) 
cooking spray