Crock Pot Chili
Crock Pot Chili


Crock Pot Chili

Source: Rival crock pots
Number of Servings: 6

2 Can(s) (16 oz) drained kidney beans
2 Can(s) (14.5 oz) diced tomato
2 Pound(s) browned and drained ground beef
1 coarsely chopped medium onion
1 coarsely chopped green bell pepper
2 Clove(s) crushed garlic
3 Tablespoon(s) chili powder
1 Teaspoon(s) pepper
1 Teaspoon(s) cumin
1 Teaspoon(s) salt

Put all ingredients in crock pot in order listed. Stir once. Cover and
cook on low 10-12 hours or high 5-6 hours.



Crock Pot Chili

1 lb. ground beef
1/2 cup onion, chopped
2 cloves garlic, minced
1 (24 oz.) can tomatoes, cut up
1 (16 oz.) can red kidney beans, drained
3/4 cup tomato juice
1 (4 oz.) can green chilies, chopped
1 Tbsp. Worcestershire sauce
2 Tbsp. paprika
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. celery salt
1/4 tsp. cayenne
1/8 tsp. dry mustard
Dash of hot pepper sauce
1/2 cup water
Sour cream (optional)
Cheddar cheese, grated (optional)

Use 1 1/2 quart or smaller crockery cooker. In skillet, cook meat, onions
and garlic. Drain off fat. Transfer meat mixture to electric crock pot.
Stir in remaining ingredients. Cover and cook on low setting for 8 to 10
hours. Makes 5 servings.



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