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Prep Time: 15 Minutes Cook Time: 2700 Minutes |
Ready In: 2715 Minutes Servings: 6 |
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Ingredients:
1 can(s) (15ozs) red kidney beans, rinsed and drained |
1 can(s) (28ozs) crushed tomatoes |
2 tablespoon(s) chili powder |
1/4 cup(s) chopped green chilies |
2 clove(s) garlic, finely chopped |
1 teaspoon(s) ground cumin |
1 pound(s) lean ground beef |
oregano sprigs for garnish |
1 sweet onion, chopped |
2 tablespoon(s) tomato paste |
Directions:
1. In large nonstick skillet, cook beef and garlic over medium heat, stirring with a wooden spoon to break up beef, until browned. drain. Add chili powder and cumin, stir to combine.
2. Combine tomatoes, beans, onion, chilies, and tomato paste in slow cooker. Stir in beef mixture. Cover and cook on high until the flavors are blended, 4/5 hours. Serve garnished with oregano.
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