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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 12 |
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This zesty chili is not only chock-full of ground beef, but it's also loaded with veggies. I put everything in the slow cooker, let it cook and then come home to a delicious, ready-to-eat meal. Ingredients:
2 pounds ground beef |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes |
1 can (11-1/2 ounces) pork and beans |
2 large onions, chopped |
2 medium carrots, shredded |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
2 celery ribs, chopped |
1 cup water |
1/2 cup ketchup |
1 can (6 ounces) tomato paste |
2 jalapeno peppers, seeded and chopped |
3 tablespoons brown sugar |
4 garlic cloves, minced |
1 tablespoon dried oregano |
1 tablespoon chili powder |
1 teaspoon salt |
1 teaspoon crushed red pepper flakes |
1 teaspoon pepper |
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 remaining ingredients. Cover and cook on low for 6-8 hours or until heated through. Yield: 12 servings.
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