Crockpot Chili

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Title: Crockpot Chili
Yield: 1 Servings


1 lb Lean gound beef (up to
28 oz Can peeled tomatoes (up to
1 cn (16 oz) dark red kidney
28 oz Can Bush's chili hot beans
-(up to 32)
1 Chopped onion
1 Chopped green pepper
Salt; pepper, chili powder,
-tobasco sauce, minced

This is to say thanks to all the regular posters, and to also answer a
recent request for a chili recipe. My husband makes this, and it has been
well received by family and friends.

Brown beef with salt, pepper, chili powder and minced garlic. Drain off
grease and put meat into crockpot. Add tomatores (undrained) and slice up
with knife or spoon. Add kidney beans (drained). Add chili hot beans
(undrained). Add chopped onion and pepper. Season to taste with salt,
pepper, chili powder and tobasco sauce. Cook on low heat until onion and
pepper are soft. Put this on late at night to have ready for lunch the next
day, or we usually put it on in the morning before work, and supper is
ready when you walk in the door. It is good with corn chips or tortilla
chips and cheese. My father loves this with cornbread sticks. We use any
leftovers for chili dogs. Hope you enjoy this recipe!

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
(Gina J. Barham) on Sep 20, 1997