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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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Sandra McKenzie of Braham, Minnesota says this slow cooker chili is satisfying. I use home-canned tomatoes and pizza sauce to give it my own unique flavor, she adds. Ingredients:
2 pounds ground beef |
4 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (28 ounces) stewed tomatoes, undrained |
1 can (15 ounces) pizza sauce |
1 can (4 ounces) chopped green chilies |
1/4 cup chopped onion |
4 to 5 teaspoons chili powder |
2 garlic cloves, minced |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 6 hours or until heated through. Yield: 12 servings (3 quarts).
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