Crock pot Chili

Crock-pot Chili Recipe

Ingredients

2 lbs. ground beef, browned and drained

1 onion, chopped

2 green bell peppers, chopped

3 garlic cloves, crushed

1-2 jalapeño(s), diced

2-3 Tbsp. chili powder

1 tsp. ground cumin

1 tsp. Salt and black pepper

2 14 1/2-oz. cans diced tomatoes

2 15-oz. cans tomato sauce
1 can pinto beans, drained
1 can black beans, drained

2 16-oz. cans red kidney beans, drained

Preparation – 15 minutes

Dice the onions and bell pepper.

Mince the jalapeños and garlic.

Drain and rinse the beans.

Cooking – 8 or 5-6 hours

Brown the ground beef while preparing the vegetables.

Put cooked ground beef into crock-pot, stir in onions, green bell pepper, garlic and jalapeno. Then stir in chili powder, cumin, salt and black pepper.  Add in diced tomatoes, tomato sauce and beans.  Cook 8 hours on low or 5-6 hours on high.

Finishing touches

Top with cheddar cheese and/or sour cream.

Enjoy!

Cornbread

• 1 cup Albers® White or Yellow Corn Meal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten

PREHEAT oven to 400°F. Grease 8-inch square baking pan.

COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil and egg in small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.

NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.

FOR MUFFINS:

SPOON batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in preheated 400°F oven for 15 minutes.