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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 10 |
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As I remember, this was an open a bunch of cans, heat, and serve recipe and it sort of grew. This incarnation is pretty d-ed good.Try it with Corn Sticks and a Garden Salad. Ingredients:
2 (15 ounce) cans ranch style beans, do not drain |
2 (15 ounce) cans roma tomatoes, crushed |
2 cups chicken stock |
2 teaspoons chili powder |
1 teaspoon cumin, freshly ground |
1/2 teaspoon dried crushed red pepper flakes |
3 tablespoons oil |
3 lbs ground chuck or 3 lbs cubed chuck |
3 tablespoons oil |
2 onions, chopped |
3 jalapenos, seeded,vained,chopped |
1/3 lb baby carrots, quartered |
6 stalks celery, chopped |
3 cups cooked elbow macaroni |
Directions:
1. Place Beans, Tomatoes, Stock, Chili Powder, Cumin, and Red Chilies in crock pot set on high.
2. Heat oil in large pan.
3. Brown meat, drain on paper towel.
4. Discard drippings.
5. Wipe pan.
6. Heat oil, saute Onions, Jalapenos, Carrots, and Celery 'til tender.
7. Place Meat and Vegetables in crock pot.
8. Reduce heat to low.
9. Cook at least 5 hours, Overnight is better.
10. Add Pasta, stir, heat, and serve.
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