Crock Pot Chili #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dry pinto or kidney beans,
2 can: Tomatoes, 14.5oz ea
2 lbs: Chuck, browned, *
2 tbsp: Chili powder,
1 tsp: Pepper,
1 tsp: Cumin,
4 1/2 cup: Water *OR* 2 16-oz cans,
2 Medium: onions, coarsely chopped, **
1: Green pepper, chopped
2: Garlic cloves, crushed
Salt to taste,
Directions:
* I buy extra lean and dont brown 1st. ** This works well with red.
Stir this once, cover and cook on low for 10 to 12 hours or on high,
for 5 to 6 hours.
Source from luhu.jp
Stir this once, cover and cook on low for 10 to 12 hours or on high,
for 5 to 6 hours.
Source from luhu.jp