Tuesday, April 2, 2013

Sherri's Favorite Chili

Not my chili. Will take a picture when I
make it again.
1 1-pound can of pinto beans (drain liquid)
1 1-pound can of pinto beans with jalapenos (drain liquid)
2 cups water
2 1-pound cans tomatoes
1 pound ground chuck or turkey (browned)
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped (opt.)
2 cloves garlic, crushed
2-3 tbs. chili powder
1 1/2 tbs. salt
1 tsp. pepper
1 tsp. apple cider-vinegar (opt.)--I have never used this

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low for 10 to 12 hours. (High: 5 to 6 hours, only if canned beans are used).

NOTE: Recipe calls for 1/2 pound dry pinto or kidney beans, soaked in water overnight. I prefer to use the canned beans.

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