 |
Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
|
âThis tomatoey chili was our traditional Halloween supper when our children were small,â shares Mary Foster, Franklin Grove, Illinois. âMy husband and I still enjoy its slow-cooked goodness and keep extra servings in the freezer.â Ingredients:
1/2 pound ground beef |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1 garlic clove, minced |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1/2 cup ketchup |
1 tablespoon worcestershire sauce |
2 teaspoons chili powder |
dash hot pepper sauce |
Directions:
1. In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Transfer to a 1-1/2-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Yield: 4 cups.
|
|