This recipe makes about 5 – 6 servings, but you can easily double it and it will still fit in your regular-size crock pot. It’s nice to have leftovers too. This is perfect as the base for a taco salad, added to cooked macaroni for a fast “Chili-Mac” or wrapped in a warm flour tortilla and topped with some grated cheese for a quick burrito!
This amazing recipe I founded at http://myrecipemagic.com/ and I love it.
This amazing recipe I founded at http://myrecipemagic.com/ and I love it.
Ingredients
1 pound ground beef, 95% lean meat ( browned and drained )
1 Can (8 oz) tomato sauce
1 Can (15 oz) stewed tomatoes
1 Can (15 oz) kidney beans ( drained & rinsed )
1 Can (15 oz) pinto beans ( drained & rinsed )
1 Can (4 oz) green chiles ( diced )
1/2 yellow onions ( diced, medium )
1 celery ( diced )
2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1 cup water ( hot )
1 Can (8 oz) tomato sauce
1 Can (15 oz) stewed tomatoes
1 Can (15 oz) kidney beans ( drained & rinsed )
1 Can (15 oz) pinto beans ( drained & rinsed )
1 Can (4 oz) green chiles ( diced )
1/2 yellow onions ( diced, medium )
1 celery ( diced )
2 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt
1 cup water ( hot )
