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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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Modification of a recipe I found in EAT Magazine. I tend to make it hotter than this for my hubby and his family because they seem to be immune to hot things. I usually use hot Pace salsa and hot Ro-Tel tomatoes. Read more . Hubby's family all rave about this chili so it must be good (I don't eat chili!) And the best part, it's cheap to make! Cook 10 hours on low, or 5 hours on high. Ingredients:
1 1/2 lbs ground beef |
2 (15 oz) cans red kindey beans or small red beans, rinsed and drained |
2 (14.5 oz) cans mexican-style stewed tomatoes, undrained (i used ro-tel mild diced tomatoes) |
1 (16 oz) jar salsa (i used pace mild chunky salsa) |
3/4 cup chopped onion (1 large) |
3/4 cup chopped green sweet pepper (1 medium) |
1 clove garlic, minced |
desired toppers, such as sliced green onions, corn chips, chopped tomatoes, and/or shredded cheddar cheese |
Directions:
1. 1. In a large skillet, brown ground beef, over medium heat. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Add beans, tomatoes, salsa, onion, sweet pepper, and garlic to beef in slow cooker; stir to combine.
2. 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Serve chili with desired toppings.
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