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Chili

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can kidney beans
1 (14. 5 ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
6 tablespoons (1. 5 ounces) shredded reduced-fat extra sharp cheddar cheese


Cook the ground round in a large non-stick skillet over medium high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes until onion is tender. Place meat mixture in a slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.

Yield: 6 servings (serving size 1. 25 cups chili and 1 tablespoon cheese).

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