Serves: 6-81 lb. ground beef or turkey
1 medium onion, chopped
2/3 c. green pepper, chopped
1 1/2 c. water
1 can (8 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed & drained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) chili beans, undrained
1 envelope chili seasoning mix
1/4 t. garlic salt
1/2 t. chili powder
Shredded cheddar cheese
Sour cream
In a skillet, brown meat in skillet until cooked; drain. Puree chili beans with liquid in can. Add all ingredients to crock pot excluding cheese and sour cream. Stir until mixed well. Cook on low for 6-8 hours. Top with cheese and sour cream.
Tips: This is my chili recipe that I modified from a few other recipes I found. It is one of our family favorites. The flavor is a medium spiciness. If your family doesn't like spicy, try using a mild chili seasoning mix and cut out the chili powder. If you like it hot, use a hot chili seasoning mix and add a sprinkle of cayenne pepper. Try this with Easy Corn Bread or Yogurt Cornbread. I also shared this recipe at Our Krazy Kitchen & Somewhat Simple's Strut Your Stuff Thursday.
Recipe from Stacy.
1 comments:
I forgot to start it soon enough and just made it on the stove without the water - it was great and my kids loved it - though I had to call it Taco Soup so they'd try it!
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