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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. Julie Brendt, Antelope, California Ingredients:
1-1/2 pounds ground turkey or beef |
1/2 cup chopped onion |
4 garlic cloves, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15 ounces each) tomato sauce |
2 cans (14-1/2 ounces each) stewed tomatoes, cut up |
1 cup water |
2 bay leaves |
1/4 cup chili powder |
1 tablespoon salt |
1 tablespoon brown sugar |
1 tablespoon dried basil |
1 tablespoon italian seasoning |
1 tablespoon dried thyme |
1 tablespoon pepper |
1 teaspoon dried oregano |
1 teaspoon dried marjoram |
shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired. Yield: 12 servings (about 3 quarts).
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