LOCATION: Recipes >> Crockpot >> Chili 16
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Chili 16
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Crock-Pot Chili
1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
15 ounce can kidney beans
14.5 ounce can Mexican-style stewed tomatos with peppers, undrained
1.5 ounces shredded extra sharp cheddar cheese
Cook the ground round in a large non-stick skillet over medium high
heat until brown, stirring to crumble. Add chopped onion and the
next 7 ingredients (onion through garlic), and cook for 7 minutes
until onion is tender. Place meat mixture in an electric slow
cooker, and stir in beans and tomatoes. Cover with lid, and cook
on low-heat setting for 4 hours. Spoon into bowls; sprinke with
cheese. Yield: 6 servings
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