Chili Rio Grande

Prep Time: 0 Minutes

Cook Time: 192 Minutes

Ready In: 192 Minutes

Servings: 12

Lots of onions, and a combination of ground and cubed meats give this chili loads of flavor and texture.

Ingredients:

1 pound lean ground beef

2 pounds lean pork, cubed (3/4-inch)

13/4 cups beef stock (see p. 31) or beef broth

1 can (28 ounces) red kidney beans, rinsed, drained

2 cans (141/2 ounces each) diced tomatoes, undrained

1 can (12 ounces) beer or tomato juice

1 can (4 ounces) green chilies, chopped

4 cups chopped onions

2 tablespoons minced garlic

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano leaves

salt and pepper, to taste

3/4 cup cilantro-chili sour cream

cilantro-chili sour cream

1/2 cup sour cream

1 (4 ounce) can diced green chilies

3 tablespoons finely chopped fresh cilantro

1 teaspoon lime juice

taken from 1,001 best slow-cooker recipes

Directions:

1. Cook ground beef in lightly greased large skillet over medium heat until browned, crumbling with a fork.
2. Combine beef and remaining ingredients, except salt, pepper, and Cilantro-Chili Sour Cream, in 6-quart slow cooker.
3. Cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.
4. Serve with dollops of Cilantro-Chili Sour Cream.

By RecipeOfHealth.com