 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
|
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. Ingredients:
1 pound ground beef |
1 pound bulk pork sausage |
2 cans (16 ounces each) kidney beans, rinsed and drained |
3 cups chunky salsa |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 large onion, chopped |
1 can (8 ounces) tomato sauce |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup each chopped green, sweet red and yellow peppers |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1/8 teaspoon dried thyme |
1/8 teaspoon dried marjoram |
optional toppings: shredded cheddar cheese, sour cream and thinly sliced green onions |
Directions:
1. In a large skillet, cook beef and sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker.
2. Stir in beans, salsa, tomatoes, onion, tomato sauce, mushrooms, peppers and seasonings. Cook, covered, on low 8-10 hours or until flavors are blended. Add toppings of your choice. Yield: 8 servings (3 quarts).
|
|