Crockpot ChiliSubmitted by: BRITEWINGZ
IntroductionA high fiber slow bake chili A high fiber slow bake chili
Beans, black, 2 cup
Beans, red kidney, 2 cup
1 can Tomato Paste, 1 can (6 oz)
1 white onion, 4 oz
2 green bell peppers, 10 oz
Garlic, 5 tsp
Tomato products, canned, 1 cup
Ground beef, lean, 16 oz
Pepper, black, 1 tbsp
Hot Chili Peppers, 1 pepper
Tabasco Sauce, 1 tsp
Brown meat before adding to crockpot.
I cook my beans on low overnight, and turn off the crockpot in the morning. When the beans are completely cooled, rinse thoroughly in cool water. Rinsing warm beans will cause them to split and fall apart. Once the beans are rinsed, I brown the meat, chop the veggies, and throw it all back in the crockpot to cook on low until the next day. So this is a two day project, it is eaten on the third day! This is also very good without the beef!
I often make a double batch of beans and cooked meat, and fill a large freezer bag with half along with all the chopped veggies and other ingredients to throw in the crockpot another day:-)
Number of Servings: 10
Recipe submitted by SparkPeople user BRITEWINGZ.