Tex-Mex Chili (Crock Pot) |
|
 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
|
Our favorite crock pot chili...smells great while cooking too. And like most chili, it's even better re-heated. Ingredients:
1 lb ground chuck |
2 garlic cloves, minced |
3 -4 teaspoons chili powder |
1/2 teaspoon ground cumin |
2 (15 ounce) cans red kidney beans, rinsed and drained |
1 cup celery, chopped |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can diced tomatoes with green chilies |
1 cup vegetable juice or 1 cup tomato juice |
1 (6 ounce) can tomato paste |
1/4 teaspoon salt |
Directions:
1. Brown beef and garlic until brown, drain well.
2. Stir in chili powder and cumin, cook 2 minutes more.
3. In crock pot, combine beans, celery, onion, peppers.
4. Add undrained tomatoes, vegetable or tomato juice, tomato paste, and salt.
5. Stir in meat mixture.
6. Cover and cook on low 10-12 hours or high 4-5 hours.
|
|