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1 lb. ground beef
1 lb. bulk pork sausage
4 cans (16 oz. each) kidney beans, rinsed and drained
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2 cans (10 oz. each) diced tomatoes and green chilies, undrained
1 large onion, chopped
1 med. green pepper, chopped
1 envelope taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
In a skillet, cook beef and sausage over med. heat until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in the remaining ingredients. Cover and cook on HIGH for 4-5 hrs. or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
To use frozen chili: Thaw in the refrigerator, place in a saucepan and heat through. Add water if desired.
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