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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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This is a quick and easy dish to prepare and is one of the great comfort foods. I've had the recipe so long I don't remember where I got it. I freeze the leftovers one cup at a time in sandwich size zip lock bags and then collect the small bags into a dated and labeled gallon zip lock bag. Thaw, heat, and serve with a garden salad, a baguette, and a nice chianti. Ingredients:
1 yellow onion, finely chopped |
1/2 cup basmati rice, uncooked |
1 lb ground chuck |
2 potatoes, scrubbed not peeled then cubed |
2 stalks celery, finely chopped |
2 (15 ounce) cans pinto beans, undrained |
1 1/2 cups tomato sauce |
2 cups beef stock or 2 cups chicken stock |
3 tablespoons worcestershire sauce |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Place the first 6 ingredients in the crock pot, mix well.
2. In a separate bowl mix the remaining ingredients.
3. Pour over the meat mixture, mix well.
4. Cook on high for three hours.
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