 |
|
Chunky Chili
1 lb. lean ground beef
1 medium onion, chopped
1 Tbsp chili powder
1 1/2 tsp ground cumin
2 cans (16 oz ea.) diced tomatoes, undrained
1 can (15 oz) pinto beans, rinsed and drained
1/2 cup prepared salsa
Salt and pepper
1/2 cup (2 oz) shredded Cheddar cheese
3 Tbsp sour cream
4 tsp sliced black olives
Heat large skillet over med. hi heat. Add beef and onion; cook
until beef is browned and onion is tender. Drain fat. Place beef
mixture, chili powder, cumin, tomatoes, beans, and salsa in slow
cooker; stir. Cover and cook on low 5 to 6 hours or until flavoes
are blended and chili is bubbly. Season with salt and pepper to
taste. Serve with cheese, sour cream, and olives. Makes 4 (1 1/2
C) Servings.
|
|
Chili 39