| |
| |
| 1 1/2 lbs |
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lean ground beef |
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| 2 cups |
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chopped onion |
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| 1 |
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can light red kidney beans, (15-ounce) drained |
|
| 1 |
|
can dark red kidney beans, (15-ounce) drained |
|
| 1 |
|
can cannellini beans, (15-ounce) drained |
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| 1 |
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can butter beans, (15-ounce) drained |
|
| 1 |
|
can pinto beans, (15-ounce) drained |
|
| 2 |
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cans diced tomatoes with jalapenos, (14 1/2-ounce) |
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| 2 |
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packets chili seasoning mix, (1 1/4 ounce) |
|
| 1 |
|
can tomato sauce, (8-ounce) |
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| 1 cup |
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water |
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|
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Salt and pepper |
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| 1 |
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker. |
| 2 |
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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