Wednesday, 15 October 2014


2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add
hamburger and cook till browned. Stir in chili powder and optional
cumin; cook 2 minutes more.
Meanwhile, in crockpot, combine remaining ingredients. Stir in
browned meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese
and/or sour cream, if desired.
Note: This can be made on top of the stove, too. Let it cook for 1 hour,
but stir, so it doesn't stick to the bottom (this is the nice part of using
a need to worry about sticking).

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