Janey Gibson's Chili

My grandmother taught me to make her midwest-style chili.  It's a staple in my family and my sister asked me to post it, so here it is.

Ingredients 
2 pounds ground beef
1 bell pepper (diced)
1 small onion (diced)
2-3 cans diced tomatoes
2 cans red kidney beans (drained and rinsed)
Vegetable Juice
Chili powder
Brown hamburger with onions and bell peppers.  Drain. In stock or crock-pot, add all ingredients.  Pour vegetable juice in last to desired consistency.  Sprinkle entire top with chili powder.  Stir.
Stockpot:  Bring to boil, reduce heat and simmer.
Crockpot: In early morning, turn on low and cook all day...or cook on high for 2 hours.

Creamy Chicken Pork Chops

Ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 pork chops
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 (14.5 ounce) can chicken or vegetable broth
• salt and pepper to taste

Directions

1. Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
2. Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through (internal temperature should reach 160 degrees F/70 degrees C). Season with salt and pepper to taste and serve.