December 17, 2010

Refried Bean Chili

Prep: 20 minutes, Cook: 6 to 8 hours on low, or 3 to 4 hours on high, Makes: 8 to 10 servings.

2 lbs.ground chuck
1 C. chopped onion
2 (15 or 15 3/4 oz.) cans. chili beans with chili gravy, undrained
1  16oz. jar thick and chunky salsa
1  16oz. can. refried beans
1  12oz. can beer or 1 14oz. can. beef broth
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 Tbsp. lime juice
   sour cream
   shredded cheese
   oysters crackers

   In a large skillet cook ground chuck and onion until beef is brown and onion is tender.leaving some of the meat in larger pieces. Drain off fat.
   Spoon beef mixture into a 5 to 6 quart slow cooker. Stir in undrained chili beans, salsa, refried beans, beer, chili powder and cumin.
   Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in lime juice at the end of cooking.
    Top with sour cream, cheese and crackers.

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