Short-Cut Chili Con Carne |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 7 |
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This recipie came from HPBooks Crockery Cookery. It was my first crock-pot adventure. My family likes it. It is a great base recipy, with many possibilities. I have used one can kidney beans and 1 can navy beans. Don't use no-fat sauce. The chili will turn out like soup. The garlic is my addition, and can be ommited. Ingredients:
1 lb lean ground beef |
1 small onion, chopped |
2 cloves garlic, sliced |
1 teaspoon salt |
1 -2 teaspoon chili powder |
1 bay leaf |
1 teaspoon worcestershire sauce |
2 (8 ounce) cans tomato sauce |
2 (16 ounce) cans kidney beans, drained |
Directions:
1. In skillet brown beef, breaking up with fork until lightly browned.
2. Pour off fat.
3. In crock-pot combine meat with rest of the ingredients.
4. Cover and cook on high for 2-3 hours.
5. Remove bay leaf.
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