FAVORITE CROCKPOT CHILI
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain
off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4
quart Crock Pot. If you have a small Crock Pot, cut the recipe in half.
Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of
chili
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed
2-3 tbsp. chili powder
1 tsp. black pepper
1 tsp. cumin
Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain
off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4
quart Crock Pot. If you have a small Crock Pot, cut the recipe in half.
Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of
chili
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