When the weather takes a turn to the chilly side this dish is the best. It’s quick, easy and a great comfort food. You can tweak this to the degree of hot you want.
Makes: 6 servings
Prep. Time: 15 min.
Cooking Time: 4-5hrs.
Ideal Slow Cooker Size: 4-quart
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1lb. ground beef
2 cloves garlic, chopped finely
2TBSP. Chili Powder
1 tsp. ground cumin
28 oz. can crushed tomatoes
15oz. can red kidney beans, rinsed and drained
1 onion, chopped
4oz. can diced green chilies, undrained
2 Tbsp. tomato paste
fresh oregano sprigs for garnish or cheese if your like me.
1.In large non-stick skillet, brown beef and garlic over medium heat. Stir to break up meat. Add chili powder and cumin. Stir to combine.
2.Mix together the tomatoes, beans, onions, chilies and paste in slow cooker. Add beef mixture and mix thoroughly.
3.Cook on High 4-5 hours, or until flavors are well blended.
4.Garnish with oregano, cheese and other desired toppings.
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