 |
Slow Cooker Chili
|
 |
2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and
cook on low for 6 hours or until vegetables are tender.
Yield: 12 servings.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |