Hodge Podge

As I remember, this was an "open a bunch of cans, heat, and serve" recipe and it sort of grew. This incarnation is pretty d---ed good.Try it with Corn Sticks and a Garden Salad.

• Ready In: 8 hrs 30 mins
• Serves: 10

Ingredients

• 2 (15 ounce) cans  ranch style beans, do not drain
• 2 (15 ounce) cans roma tomatoes, crushed
• 2  cups  chicken stock
• 2  teaspoons chili powder
• 1  teaspoon cumin, freshly ground
• 1⁄2 teaspoon  dried crushed red pepper flakes
• 3  tablespoons  oil
• 3  lbs  ground chuck or 3  lbs  cubed  chuck
• 3  tablespoons  oil
• 2  onions, chopped
• 3  jalapenos, seeded,vained,chopped
• 1⁄3 lb  baby carrots, quartered
• 6  stalks celery, chopped
• 3  cups  cooked elbow macaroni

Directions

1. Place Beans, Tomatoes, Stock, Chili Powder, Cumin, and Red Chilies in crock pot set on high.
2. Heat oil in large pan.
3. Brown meat, drain on paper towel.
4. Discard drippings.
5. Wipe pan.
6. Heat oil, saute Onions, Jalapenos, Carrots, and Celery 'til tender.
7. Place Meat and Vegetables in crock pot.
8. Reduce heat to low.
9. Cook at least 5 hours, Overnight is better.
10. Add Pasta, stir, heat, and serve.