Renee's Chili in the Crock
by Renee Metzler
serves: 15
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Chili in the crock pot is yum yum in the winter to warm up, and great for taco salads in the summer! This is fast and easy. Cook a double batch and freeze half to save time later! |
| Ingredients: |
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1.50 lb |
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ground beef |
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2 |
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small onions, chopped |
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1/2 cup |
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green pepper, chopped |
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1 tsp |
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minced garlic |
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2 16 oz |
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kidney beans |
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2 14-1/2 oz |
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stewed tomatoes |
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1 28 oz |
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crushed tomatoes |
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1 6 oz |
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tomato paste |
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3 Tbsp |
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chili powder |
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3/4 tsp |
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dried oregano |
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1/4 tsp |
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sugar |
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1/4 tsp |
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salt |
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1/4 tsp |
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pepper |
| Directions: |
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In a large saucepan, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain fat. Add all ingredients to crock pot and simmer on low 2-4 hours. Yields: 15 servings
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