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Wednesday, December 1, 2010


This recipe comes from Moveable Feasts cookbook. I cook it in the slow cooker; it can be cooked on stovetop for about an hour - but that requires frequent stirring so it doesn't scorch.

1-1 1/2 pounds ground beef, browned and drained
2 (15 oz) cans red kidney beans, undrained (use hot chili beans if you like it hot)
1 (28 oz) can diced tomatoes, undrained
1 small onion, finely chopped
1 green pepper, chopped (I omit because hubby doesn't like green peppers)
3 cloves minced garlic
3 tablespoons chili powder
2 tablespoons sugar
1 teaspoon red pepper (more if you want some kick)
3 tablespoons wine vinegar
1 teaspoon ground cumin

In slow cooker or large stockpot, mix together all ingredients. Cover and cook on low in slow cooker 5-6 hours; in stockpot, cover and simmer for about 1 hour, stirring frequently.

Serve topped with shredded cheese and sour cream, if desired.

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