tag:blogger.com,1999:blog-3927040844729007853.post6829369358750738682..comments2009-11-09T08:53:36.700-07:00Starrhttp://www.blogger.com/profile/15421387916548286876noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3927040844729007853.post-30206209188916745442009-11-09T08:53:36.700-07:002009-11-09T08:53:36.700-07:00I made a classic crock pot dish this weekend - Chili - and it was Yummy! Recipe is from a slow-cooker cook book.<br /><br />2lbs ground beef, browned and drained. (I added some chili powder while I browned it, as well as some chopped onion.<br /><br />2 cans red kidney beans, drained<br />2 cans stewed tomatoes (the kind I used had green chilis)<br />1 coarsely chopped green pepper<br />2 chopped med onions (I only used one large since I had added some with the beef)<br />2 cloves garlic minced<br />2-3 TBSp chili powder<br />pepper<br />salt<br /><br />Slow cook on low for 10 - 12 hours or on high 5-6 hours. I needed the chili sooner, so I did 1 hour on high and then put it on low until it was time to go. When I first fixed it the chili had very little color. But by dinner time it was the classic chili red. It had the perfect amount of hotness, and was even better with some shredded cheddar.Suzannanoreply@blogger.com