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Prep Time: 35 Minutes Cook Time: 480 Minutes |
Ready In: 515 Minutes Servings: 8 |
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Developed in 1885 by Joseph Steinwald, son of a cheese maker in Colby, Wisconsin. THIS IS FOR A CROCKPOT, but can be made on the stove top. Ingredients:
2 lbs ground beef |
1 large onion |
4 garlic cloves, minced |
1 bell pepper, chopped |
2 jalapeno peppers, minced |
1/4 cup chili powder |
2 tablespoons chopped fresh oregano |
1 tablespoon ground cumin |
2 (14 1/2 ounce) cans tomatoes, diced undrained |
1 1/2 cups beef stock |
1 (15 1/2 ounce) can pinto beans, rinsed and drained |
1 cup plain yogurt |
1/4 cup chopped fresh cilantro |
1/2 tablespoon chili powder |
1/2 teaspoon cayenne pepper |
3/4 cup grated colby cheese |
Directions:
1. In a large skillet brown the beef, drain and set aside.Add onion and garlic sautee' on medium heat for about 5 minutes.
2. Using a slotted spoon scoop the beef into a large crock pot. Combine all the ingredients in the crock pot EXCEPT, spicy topping!
3. Stir to mix very well. Cook on low for 8-10 hours or on high for 4-5 hours. If you are cooking on high you must stir once and awhile.
4. In a bowl, combine all the ingredients for topping. Stir well to combine all the flavors together. Refrigerate until ready to serve. Drop a couple of spoon fulls on top! Sprinkle with colby cheese, Serve.
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