Sunday, November 28, 2010


from my trusty Better Homes and Gardens Cookbook

1 Pound Ground Beef
2 Cups Chopped Onion
1 Green Bell Pepper, Chopped
2 Cloves Minced Garlic
(2) 15 oz. Cans Dark Red Kidney Beans, Rinsed and Drained
(1) 15 oz. Can Tomato Sauce
(2) 14.5 oz. Cans Diced Tomatoes, Undrained
4-6 Teaspoons Chili Powder
1 Teaspoon Dried Basil
1/2 Teaspoon Black Pepper

In a large pan, cook beef, onion, pepper and garlic until beef is browned and veggies are soft. Drain fat. In a 3 1/2- or 4-quart slow cooker combine meat mixture with the rest of the ingredients. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with sour cream and cheddar cheese.

This recipe doesn't call for much liquid, so if you like to eat your chili with a spoon rather than a fork (the leftovers get especially thick) I'd add another can of tomato sauce and scale down on some of the other ingredients. This recipe barley fits in my crock pot... it makes me nervous every time! I froze some of the leftovers since this recipe yields a lot. Serve with cornbread muffins on a chilly night!

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