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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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My neighbor bought a cookbook for her son and I was flipping through it and saw this recipe. I told her it looked pretty good. The next thing I know she was calling me up and saying, I have almost all the ingredients to make this but do you have this and this and this.....? Well, I did and so we made it together and split it. She had to make a copy of the recipe for me so I could make it anytime I wanted. It is so good. Great for those cold, yucky days or nights. It looks like a lot of work but it is not, trust me. Ingredients:
1 1/2-2 lbs ground beef |
2 onions, chopped |
1 green bell pepper, chopped |
1/2 cup celery, chopped |
1 garlic clove, minced |
1 (28 ounce) can whole tomatoes, cut up |
1 (6 ounce) can tomato paste |
1 (4 1/4 ounce) can black olives, sliced and drained |
1 (14 1/2 ounce) can green beans, drained |
1 (15 1/4 ounce) can mexicorn, drained |
1 (15 ounce) can dark red kidney beans |
1 -2 jalapeno pepper, diced (to tastezz) |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon chili powder |
3 dashes tabasco sauce |
1 cup cheddar cheese, shredded |
1 (10 ounce) bag tortilla chips (like scoops) |
Directions:
1. Brown ground beef. Reserve drippings in pan and transfer beef to a slow cooker.
2. Saute onions, bell pepper, celery, and garlic in drippings in skillet. Transfer to slow cooker.
3. Add next 11 ingredients. Mix well.
4. Cover and cook on high 3 to 4 hours.
5. Sprinkle individual servings with shredded cheese. Serve with tortialls chips.
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