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Crock Pot Chili
Ingredients
- 1 lb grnd round
- 1 c. minced onion
- 1/2 c. minced green bell pepper
- 1/4 c. dry red wine or possibly water
- 1 Tbsp. chili pwdr
- 1 tsp sugar
- 1 tsp grnd cumin
- 1/4 tsp salt
- 1 x garlic clove chopped
- 15 ounce kidney beans undrained
- 14 1/2 ounce mexican-style stewed tomatoes with jalapeno peppers & spices - undrained
- 6 Tbsp. reduced-fat extra sharp cheddar cheese shredded
Directions
- 1. Cook the grnd round in a large nonstick skillet over medium-high heat till brown, stirring to crumble. Add in minced onion and the next 7 ingredients (onion through garlic), and cook for 7 min or possibly till onion is tender. Place meat mix in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hrs. Spoon into bowls; sprinkle with cheese.
- Yield: 6 servings (serving size: 1 1/4 c. chili and 1 Tbsp. cheese).
- Note: The chili can be made on the stovetop if you do not have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hrs.
- Notes: "This is my children's favorite meal. What more can I say!" -Patti A. Jensen, Wiltshire, England
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