Wednesday, August 17, 2011

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

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