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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I had a taste for chili and a pound of ground beef in my refrigerator that needed using. A match made in Heaven if I could find the right recipe. This recipe was IT! This is a chili that can be picante or rather mild and has plenty of meat. It is so very easy to make - mostly just opening cans and throwing the contents into the crockpot. I appreciate that! I also like using refried beans instead of whole beans. They gave the chili good substance and body. This recipe is from Fix It and Forget It Recipes for Entertaining submitted by Sherry Conyers. Ingredients:
1 lb ground beef, browned |
1/2 lb sausage links, sliced and browned |
1 (1 1/4 ounce) package chili seasoning mix (williams brand, suggested) |
2 (10 ounce) cans mexican tomatoes |
1 (15 ounce) can no-bean chili |
2 (10 ounce) cans rotel tomatoes & chilies |
1 (16 ounce) can refried beans |
1/4 cup diced onion |
Directions:
1. Combine all ingredients in the crockpot.
2. Cover and cook on LO heat 5 to 6 hours.
3. NOTES: I used 6 Johnsonville breakfast patties for the sausage. Although they were frozen they thawed very quickly. I browned them with the beef and when the beef was done, so was the sausage. (I am wondering how hot Italian sausage would be in this chili?) I also noticed there were 40 ounces of tomatoes in this chili. To cut down the heat, I used only one can of RoTel tomatoes and 2 (15-ounce) cans of regular stewed tomatoes (the ready-cut kind). Made this way, the chili had enough kick for me.
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