[commish]

I guess I can Join The fun.

COMMISH'S CAJUN CHILI

1 lb Ground Beef
1 lb Andouille Sausage (Smoked sausage will work, or Kielbasa for a different taste)
4 Cans New Orleans Dark Red Kidney Beans
5 cans Rotel (Milder or regular to taste)
1 whole onion.
SEASONINGS (to taste)
Chili Powder, Garlic Powder, Cajun Seasoning, Season-all, Seasoned Pepper, Cavendar's Greek Seasoning.

Finely chop onion.
Brown Onion, Beef, Sausage (I usually sprinkle Worsteshire Sauce over these while browning.)
Combine with Beans and Rotel -- Cook on medium-low for 30 minutes, or to really let the seasonings infiltrate Simmer for 2 hours, and for a full kick crock pot it all day.

[commish]

Another from the commish kitchen

SPlit Pea Soup

2 Packages Dries Split Peas
1 lb chopped ham (Or using a ham bone during the holidays)
1 whole onion
1 smal package baby carrots
Seasonings (to taste) - Season-all, Garlic powder, seasoned pepper.

Soak peas overnight (you can soak them with or without the ham -- I soak with a Ham bone, but not when I just have chopped ham.)
Finely chop Onion and carrots
Combine peas, ham, Onion, Carrots with 12 cups water.
add seasonings to taste (you may wish to add salt to taste as the soup gets done)
Bring pot to a slow boil
Reduce heat to Medium (if you want soup done in 2 hrs) or Low if you wish to simmer it all morning/afternoon
Cook until pease are completely Mushy and the soup has a thick consistancy.

Serve with freshly baked Bread, crackers or my favorite German brotchen.

[Kathy in Alaska]

Thanks, commish, for your recipe. I see HOT!! More than a few are able to handle hot, me not being one of them. LOL!!