Rhonda's CROCK POT CHILI

It is that time of the year when I want Chili. This is a recipe that I tried last year and really enjoy. I hope you all like it too. Warmly, Rhonda

CROCK POT CHILI

Ingredients:

2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1 medium-large onion, chopped (about 1 1/2 cups)
 1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
 1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
 1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Instructions: In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.

1 comment:

  1. This sounds yummy. Copied it and will try it sometime soon. Thanks!

    ReplyDelete