July 11, 2010

KITCHENS' SLOW COOKER CHILI


□   2 lb. ground round
□   1 green bell pepper, diced
□   1 medium yellow onion, diced
□   4 cloves garlic, diced
□   1 jalapeño, diced
□   1 10 oz. can Rotel® diced tomatoes and green chilis
□   1 14.5 oz. can Hunt’s® diced tomatoes
□   1 16 oz. can Bush’s® Dark Red Kidney Beans
□   1 16 oz. can Bush’s® Chili Beans
□   1 29 oz can tomato sauce
□   1 package Williams® Chili Seasoning

Cook smoked sausage in large skillet until browned. Add ground round, green bell pepper, onion, garlic, and jalapeño and cook over medium heat until meat is browned. Season to taste while cooking.While meat is browning, combine all other ingredients in a slow cooker turned on high. Drain meat and add to slow cooker. Reduce heat after one hour; simmer as long as you want until you’re ready to eat.

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