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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a basic chili recipe, no frills nothing special. I've learned that this is fantastic to keep in the freezer... Chili, chili burgers, chili hot dogs... possibilites are endless. I love this for a quick chili burger, I fry up a burger patty on the foreman grill, put it on half a hamburger bun, put chili on it, onions on it and shredded cheddar cheese on it. UBER yummy and takes about 8 minutes to make. Ingredients:
2 lbs ground beef |
2 cups chopped onions (2 large) |
1 cup chopped green sweet pepper |
4 garlic cloves, minced |
2 (14 1/2 ounce) cans tomatoes, cut up |
2 (15 ounce) cans dark red kidney beans, rinsed and drained |
2 (8 ounce) cans tomato sauce |
4 -5 teaspoons chili powder |
1 teaspoon dried basil, crushed |
1/2 teaspoon pepper |
Directions:
1. 1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain fat.
2. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
3. Bring to boil; reduce heat.
4. Cover and simmer for 20 minutes.
5. Crockery-cooker directions: Cook meat, onion, sweet pepper, and garlic as above. Drain fat. In a 3-1/2- or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil and pepper. Cover; cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours.
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