Rick's Crockpot Chili
By Diana Rattray, About.com
Ingredients:
* 2 pounds ground round, browned and drained
* 2 cans kidney beans (15 ounces each) , canned, drained
* 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
* 4 tablespoons chili powder
* 1 clove garlic, minced
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoons ground cumin powder
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon tabasco sauce
* 1 tablespoon olive oil
* 1 large onion, coarsely chopped
* 6 ounces black olives, pitted and drained
* 1/2 cup water
Preparation:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.
* 2 pounds ground round, browned and drained
* 2 cans kidney beans (15 ounces each) , canned, drained
* 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
* 4 tablespoons chili powder
* 1 clove garlic, minced
* 1 tablespoon Italian seasoning
* 1 1/2 teaspoons ground cumin powder
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon tabasco sauce
* 1 tablespoon olive oil
* 1 large onion, coarsely chopped
* 6 ounces black olives, pitted and drained
* 1/2 cup water
Preparation:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.
No comments:
Post a Comment