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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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Serve up steaming bowls of this chili to warm your family on a cold winter's day...and you'll get plenty of compliments! Travis Skroch of Stratford, Wisconsin shared the recipe for the nicely spiced chili that simmers all day in the slow cooker. Ingredients:
1 pound ground beef |
1 can (28 ounces) diced tomatoes, undrained |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 can (15 ounces) vegetarian chili with beans |
1 can (8 ounces) tomato sauce |
2 tablespoons chili powder |
2 tablespoons minced fresh parsley |
1 tablespoon dried basil |
2 teaspoons ground cumin |
4 garlic cloves, minced |
1 teaspoon dried oregano |
3/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce |
6 tablespoons shredded reduced-fat cheddar cheese |
1 tablespoon minced chives |
Directions:
1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the tomatoes, onion, green pepper, chili, tomato sauce, chili powder, parsley, basil, cumin, garlic, oregano, pepper and hot pepper sauce. Cover and cook on low for 6-8 hours or until the vegetables are tender. Sprinkle with cheese and chives before serving. Yield: 6 servings.
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