Today AWANA starts! Makaila can hardly stand herself she is sooooo excited! This year she will move up to Sparks. So, I have declared Tuesdays' Crock Pot Day to help with the evening rush. Here is this weeks recipe:
Slow Cooked Chili
2 lbs. ground beef (I use ground elk)
2 16 oz. cans kidney beans
2 cans diced tomatoes
1 8 oz. can tomato sauce (I use a little more)
2 med. onions, chopped
1 can green chilies
1 can corn
2 cloves garlic, minced
2 tablespoons chili powder
1 tsp. pepper
Shredded cheese
Sour cream
In a skillet, cook beef over med. heat until no longer pink, drain. Transfer to slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese and sour cream if desired.
2 16 oz. cans kidney beans
2 cans diced tomatoes
1 8 oz. can tomato sauce (I use a little more)
2 med. onions, chopped
1 can green chilies
1 can corn
2 cloves garlic, minced
2 tablespoons chili powder
1 tsp. pepper
Shredded cheese
Sour cream
In a skillet, cook beef over med. heat until no longer pink, drain. Transfer to slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese and sour cream if desired.
I am sooo gonna try that recipe when it cools down here. Looks so yum!!
ReplyDeleteElise