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Meaty Three Bean Chili (A Crock Pot Recipe)
Yield: 1 Servings
1 chili 1 1/2
lb ground beef,cooked and
1 drained
1 (28 oz.)
can,Crushed
1 tomatoes
with added puree
1 undrained
1 (15
5 oz.) can great
1 northern
beans,drained and
1 rinsed
1 (15 5
oz.) can of kidney
1 beans,drained
and rinsed
1 (15 5
oz.) can of black
1 beans,drained
and rinsed
1 (10 oz.)
can of mild
1 enchilada
sauce
1 (8 oz.)
can of tomato sauce
1 (4 5
oz.) can of,Chopped
1 green
chiles
1 red bell
pepper,seeded, cut
1 into 1
inch squares/pieces 1/2
c onion,Chopped
2 to 3
teaspoons chili powder
1 t oregano
leaves,Dried 1/2
t cumin,Ground
1 c water
1 topping
3 corn
muffins,crumbled
3 oz (3/4 cup) cheddar,Shredded
1 cheese In 3 1/2 or 4 quart crock pot, combine all chili
ingredients except ground beef; mix well. Cover; cook on low setting
(275 degrees) for at least 8 to 9 hours or until bell pepper and onion
are tender. Add cooked/drained ground beef during the 8th hour. Before serving; preheat oven to 375. Arrange
crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375
for 5 to 6 minutes or until light brown and crisp, being
careful to to burn the crumbled corn muffins. To serve, ladle chili into individual soup bowls.
Sprinkle each with |
