 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
|
I pulled this recipe out of my head one day and my family all loves it. So I'm following my husbands advise and writing it down. I tease him all the time when he says he likes something I have concocted from scratch, You mean I was supposed to remember what I put in here . He just rolls his eyes and hopes I'll remember. Ingredients:
1 large onion, diced |
2 cups celery, diced including the celery leaves lots if you have them |
500 g mushrooms, sliced in bulky chunks |
2 lbs ground beef (i use extra lean) |
1 teaspoon seasoning salt, to your taste |
2 (14 ounce) cans diced tomatoes |
3 tablespoons worcestershire sauce |
2 tablespoons paprika |
1 teaspoon red chili pepper (i use variety i get at the asian market in a jar you could use fresh if you have them) |
2 teaspoons cumin |
1 teaspoon cayenne |
1 1/2 teaspoons chili powder |
2 teaspoons dried ancho chile powder |
2 teaspoons thyme |
1 (8 ounce) can romano beans |
1 (8 ounce) can kidney beans |
2 tablespoons crushed garlic (i use a variety crushed and packed in oil, if you are using fresh crushed you will not need as much ) |
2 tablespoons olive oil |
1 cup cheddar cheese, grated just enough to top each serving |
Directions:
1. Saute onion, garlic, celery, and mushrooms pour into crock pot.
2. brown ground beef, and season with seasoning salt to your taste, pour into crock pot.
3. Add diced tomatoes, all spices, and Worcestershire into crock pot.
4. Open cans of beans and rinse completely with cold water, add to crock pot.
5. Stir and set your crock pot to cook for the desired time.
6. Serve with grated Cheddar cheese and fresh rolls.
|
|