 |
Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
|
This hearty chili can cook for up to 10 hours on low, relates Sue Call of Beech Grove, Indiana. It's so good to come home to after a long day away. Ingredients:
2 pounds ground beef |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
2 medium onions, chopped |
1 green pepper, chopped |
2 garlic cloves, minced |
2 tablespoons chili powder |
2 teaspoons salt, optional |
1 teaspoon pepper |
shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain.
2. Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. Garnish individual servings with cheese if desired. Yield: 10 servings (2-1/2 quarts).
|
|