Chili II Recipe - Cooking Index
Goes well with grated Sharp Cheddar Cheese sprinkled on top. Can be frozen and then reheated in a sauce pan later in the week for quick dinners.
Type: Vegetables2 lbs | 908g / 32oz | Ground round - browned, drained |
30 oz | 852g | Canned kidney beans - drained |
30 oz | 852g | Canned whole tomatoes - drained, chopped |
4 tablespoons | 60ml | Chili powder |
1 | Garlic clove - minced | |
1 tablespoon | 15ml | Italian seasoning |
1 1/2 teaspoons | 7.5ml | Cumin powder |
2 teaspoons | 10ml | Salt |
1 teaspoon | 5ml | Freshly-ground black pepper |
1/2 teaspoon | 2.5ml | Tabasco sauce |
1 tablespoon | 15ml | Olive oil |
1 tablespoon | 15ml | Onion - coarsely chopped (large) |
6 oz | 170g | Black olives - pitted, drained |
4 oz | 113g | Water |
Place all ingredients into crockpot and mix thoroughly. Cook on LOW for 8 to 10 hours.
This recipe yields 6 servings.
Source:
Waldine Van Geffen on http://www.prodigy.net Food BB
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