OgMomma2012's First Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
1/2 lb. Black Eyed Peas, soaked overnight2 lb. Pinto beans, soaked overnight3/4 cup of lentils, soaked 2 hours prior2 lb. ground beef, we used 93% lean, thawed1 1/2 cups of ketchup1/3 cup of Dijon mustard4 heaping tablespoons of brown sugar4-5 shakes of worcestershire sauce1 tablespoon of cayanne pepper1 tablespoon of paprika8 cubes of beef boullion2 quarts of waterSalt and pepper were not found in the database but I used a good heaping tablespoon of salt and about a teaspoon and a half of pepper.
Drain all the beans and lentils and put in your slow-cooker.
Place the ground beef on top, smush it around a little.
Combine the rest of the ingredient BUT the water in a mixing bowl. Don't worry about the boullion it will dissolve in the cooking process.
Add the mixture to the slow-cooker.
Add 2 quarts of water, or to cover (if you have a bigger slow-cooker)
Start on High heat for about 4 hours, stirring to incorporate the meat and sauce mixture. Then turn down heat to Low and let simmer until dinner time, stirring occasionally
Serving Size: Makes 25 1-cup servings.
Number of Servings: 25
Recipe submitted by SparkPeople user OGMOMMA2012.
Place the ground beef on top, smush it around a little.
Combine the rest of the ingredient BUT the water in a mixing bowl. Don't worry about the boullion it will dissolve in the cooking process.
Add the mixture to the slow-cooker.
Add 2 quarts of water, or to cover (if you have a bigger slow-cooker)
Start on High heat for about 4 hours, stirring to incorporate the meat and sauce mixture. Then turn down heat to Low and let simmer until dinner time, stirring occasionally
Serving Size: Makes 25 1-cup servings.
Number of Servings: 25
Recipe submitted by SparkPeople user OGMOMMA2012.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 2.9 g
- Cholesterol: 20.8 mg
- Sodium: 565.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.8 g
- Protein: 12.2 g
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