Monday, February 25, 2008

Todays Recipe...Crock Pot Chili

This will warm you up on a cold day...easy Crock pot chili...

The Recipe

"New Flavors from your Crockery Cooker" by Better Homes and Gardens

1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1" cubes
1lb ground chuck or sirloin (browned and drained)--[B]original recipe did not call for this[/B][I][/I]
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
[B](season this recipe to your own taste with whatever seasonings you like)[/B]
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
I suggest fresh snipped cilantro and grated cheddar cheese.

In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the beans; cook 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Makes 10 servings* Prep time: 20 min.

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