Crock Pot Chili

Ingredients
– 1 1/2 pounds ground beef
– 1 onion, chopped
– 1 green pepper, chopped
– 2 garlic cloves, minced
– 1 (16-ounce) can red kidney beans, rinsed and drained
– 1 (16-ounce) can black beans, rinsed and drained
– 1 (16-ounce) can corn
– 2 (14.5-ounce) cans diced tomatoes
– 1 (6 ounce) can of tomato past
– 3 tablespoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon salt
– 1 teaspoon pepper

Directions
1. Cook the ground beef, onion, green pepper and garlic in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.
2. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.
3. Enjoy

Aspect Ratio Cheat sheet

Today most movies are shot on 1.85:1 or 2.35:1 below is a good video explaining it.

5k
– 1.33:1 (4:3) / 5120×3840
– 1.66:1 (5:3) / 5120×3072
– 1.77:1 (16:9) / 5120×2880
– 1.85:1 / 5120×2768
– 1.9:1  / 5120×2700
– 2:1 / 5120×2560
– 2.37:1  / 5120×2160
– 2.39:1 (referred to as 2.40) / 5120×2142
– 2.44 / 5120×2098
– 2.35:1 / 5120×2179

4k
– 1.33:1 (4:3) / 4096×3072
– 1.66:1 (5:3) / 4096×2458
– 1.77:1 (16:9) / 4096×2304
– 1.85:1 / 4096×2214
– 1.9:1 DCI / 4096×2160
– 2:1 / 4096×2048
– 2.35:1 / 4096×1679
– 2.37:1 / 4096×1743
– 2.39:1 (referred to as 2.40) / 4096×1728
– 2.44 / 4096×1714

4kHD (QuadHD)
– 1.33:1 (4:3) / 3840×2880
– 1.66:1 (5:3) / 3840×2304
– 1.77:1 UHD (16:9) / 3840×2160
– 1.85:1 / 3840×2076
– 2:1 / 3840×1920
– 2.35:1 / 3840×1634
– 2.37:1 / 3840×1620
– 2.39:1 (referred to as 2.40) / 3840×1607
– 2.44 / 3840×1574

2k
– 1.33:1 (4:3) / 2048×1536
– 1.66:1 (5:3) / 2048×1229
– 1.77:1 (16:9) / 2048×1152
– 1.85:1 / 2048×1107
– 2:1 / 2048×1024
– 2.35:1 / 2048×871
– 2.37:1 / 2048×864
– 2.39:1 (referred to as 2.40) / 2048×858
– 2.44 / 2048×839

1080p
– 1.66:1 (5:3) / 1920×1152
– 1.77:1 (16:9) / 1920×1080
– 1.85:1 / 1920×1038
– 1.9:1 (17:9) / 2048×1080
– 2:1 / 1920×960
– 2.35:1 / 1920×817
– 2.37:1  / 1920×810
– 2.39:1 (referred to as 2.40) / 1920×803
– 2.40:1 (Blu-Ray) / 1920×800
– 2.44 / 1920×787
– 1.33:1 (4:3) / 1920×1440

Beef And Tater Bake

Ingredients
– 1 pound ground beef
– 1 onion, chopped
– 1 package tater tots (16 ounces)
– 1 can condensed cream of mushroom soup (10.75 ounce)
– 1/2 cup milk
– salt and pepper to taste

Directions
1. Preheat oven to 350 degrees F
2. Brown the ground beef with the onions. Season with salt and pepper to taste.
3. Spread the beef mixture evenly in a casserole dish. In a small bowl, stir the soup into the milk until smooth and pour over the beef. Sprinkle Cheddar cheese evenly over the top. Arrange tater tots evenly over all layers.
4. Bake in preheated oven for 30 to 40 minutes.

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Broccoli Casserole

Ingredients
– 1 (10.75 oz) can condensed cream of mushroom soup
– 1 cup of mayonnaise
– 1 egg, beaten
– 1/4 cup onions, chopped
– 3 (10 oz) packages of frozen chopped broccoli
– 8 oz shredded sharp Cheddar cheese
– salt and pepper to taste
– 1 dash paprika

Directions
1. Heat oven to 350 degrees.
2. Butter a 9 x 13 baking dish.
3. In a mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
4. Place frozen broccoli into a very large mixing bowl and break up the broccoli if you can.
5. Then pour the soup and mayonnaise mixture on top of it and mix well.
6. Â Sprinkle on cheese and mix well again.
7. Spread mixture into the buttered baking dish and smooth top of casserole.
8. Season with salt, pepper and paprika.
9. Bake for 45 mins to an hour.

I like to reserve some cheese to add to the top just before I bake it.

Bacon Cornbread Quiche

Ingredients

  • 8 strips bacon, choped up
  • 1 tbsp. extra-virgin olive oil
  • spinach as much as you like
  • 1 medium yellow onion
  • 1 green pepper
  • ground black pepper
  • 12 large eggs
  • 1 cup of heavy cream
  • 2 tbsp. freshly chopped chives
  • cornbread mix

Directions

  1. Make the cornbread mix in a medium baking pan

  2. Cook and dice the bacon

  3. Chop onions and green peppers

  4. In a skillet over medium-high heat, add oil and cook the spinach, chopped onions and green peppers

  5. Beat eggs and heavy cream together and add the bacon, spinach, onion and green pepper

  6. Place the egg mixture on top of the cornbread in the baking pan

  7. Bake until golden and puffy, 30 minutes.