Sunday, January 23, 2011


From my Taste of Home Cookbook

Serves 12
Cook Time: 15 min.
Crockpot Time:  4-5 hrs.

1 1/2 lbs. ground beef
1/2 c. chopped onion
2 t. minced garlic
2 16 oz. cans kidney beans, drained
2 15 oz. cans tomato sauce
2 14 oz. cans stewed tomatoes, cut up
1 c. water or even better: beef broth
2 bay leaves
1/4 c. chili powder
1 T. salt
1 T. brown sugar
1 T. dried basil
1 T. Italian seasoning
1 T. dried thyme
1 T. pepper
1 t. dried oregano
1 t. dried marjoram
shredded cheddar

In large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in everything else. Cover and cook on low 4-5 hrs. Discard bay leaves. Top with chips and cheese.

No comments:

Post a Comment