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Chili Casserole

1 pound bulk pork sausage
2 cups water
1 can (15-1/2 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup uncooked long grain rice
1/4 cup chopped onion
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer

Printed from tasteofhome.com Oct 13, 2008

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Chili Casserole cont.

pink; drain. Transfer to a 3-qt. slow cooker. Add the next 10
ingredients; stir well. Cover and cook on low for 7 hours or until
rice is tender. Stir in cheese during the last 10 minutes of cooking
time.

Yield: 6 servings.