 |
Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
A different variation of chili that my family enjoys. Adapted from Simple and Delicious and modified for my families tastes. Ingredients:
1 lb ground beef |
1/2 lb bulk italian sausage |
1 (28 ounce) can diced tomatoes |
1 (8 ounce) can tomato sauce |
1 cup chopped onion |
1 cup chopped sweet red pepper |
1 cup water |
1/2 cup chopped celery |
1/4 cup beef broth |
1 tablespoon chili powder |
1 tablespoon italian seasoning |
1 teaspoon sugar |
1 teaspoon minced garlic |
1/2 teaspoon salt |
1 (16 ounce) can kidney beans, rinsed and drained |
1 cup sliced fresh mushrooms |
3 tablespoons minced fresh parsley |
shredded mozzarella cheese (optional) |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until no longer pink.
2. In crock pot, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt.
3. Drain beef mixture and add to the crock pot.
4. Cover and cook on low for 6 hours or until vegetables are tender.
5. Add the beans, mushrooms, and parsley.
6. Cover and cook on high for 30 minutes or until vegetables are tender.
7. Serve with cheese if desired.
|
|