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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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My family loves when I make this and it is so good on a cold, snowy NH evening. You can just serve it in bowls, but we like ours served over pasta such as Bowties or macaroni Ingredients:
2 lbs ground beef |
2 (14 1/2 ounce) cans diced tomatoes |
2 (1 1/4 ounce) packets chili seasoning mix (mild, original or hot depending on your taste) |
1 (15 1/2 ounce) can dark red kidney beans (undrained) |
1 (15 1/2 ounce) can pinto beans (undrained) |
1 cup diced green pepper |
1 cup diced red pepper |
8 ounces sliced mushrooms |
1 teaspoon chopped garlic |
8 ounces shredded monterey jack cheese (, for garnish) |
chopped green onion (, for garnish) |
Directions:
1. Brown ground beef, add green& red peppers, mushrooms and garlic and cook till vegetables are just tender.
2. Add this mixture to crock pot and sprinkle with the chili seasoning mix.
3. Add the diced tomatoes and stir until well blended.
4. Cook on low for approximately 3-5 hours.
5. Add the kidney and pinto beans and continue to cook for another 1-2 hours.
6. I usually serve over pasta and top with shredded Monterey Jack cheese and chopped green onions.
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