1. Heat cooking oil in 2 quart skillet.

2. Saute onions and peppers for 5 minutes.

3. Add spices and stir for 30 seconds.

4. Add meat and cook until browned. Approximately 15 minutes.

5. Pour contents of skillet into 3 quart crock pot.

6. Rinse beans and place in crockpot.

7. Open and pour Tomato puree and sauce into crock pot.

8. Cover crockpot and cook on low for 6 hours.

9. Serve into individual bowls and top with sour cream and cheese.

1. Cook the pasta according to the package instructions.

2. Melt the butter in a large skillet over medium high heat. Add the garlic and cook for 30 seconds, or until fragrant.

3. Pour in the milk and cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil. Turn the heat down to medium, and mix in the parmesan cheese, salt, and pepper. Adjust the seasoning to your own taste.

4. Remove the pan from the heat and mix in the cooked pasta until the sauce begins to thicken. Garnish with parsley, and serve.

1. Combine all ingredients. Add all of the ingredients to the bowl of a small slow-cooker and toss briefly to combine.

2. Slow cook. Cover and cook* on low for 2-3 hours or on high for 1 hour, until the cheese is completely melted.

3. Stir and season. Stir the dip until evenly combined. Taste and season with salt and pepper as needed.

4. Serve. Serve warm, accompanied with whatever dippers you prefer.