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This is from a magazine that adapted the recipe from the Packers Women's Association... it's easy and so-o-o yummy!
1 1/2 lbs lean ground beef
2 medium green and/or red sweet peppers, chopped (1 1/2 cups)
2 stalks celery, chopped (1 C)
1/2 C sliced green onion
1 small onion, chopped (1/3 C)
2 cloves garlic, minced
1 15- to 16- oz can kidney beans, rinsed and drained
1 14 1/2-oz can diced tomatoes, undrained
1 14 1/2-oz can diced tomatoes with roasted garlic, undrained
1 14 1/2-oz can diced tomatoes with green chilis & spices, undrained
1 10 3/4-oz can condensed cream of mushroom soup
1 1.25-oz envelope chili seasoning mix
1 Tbsp chili powder
1/2 tsp Creole seasoning or 1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp ground black pepper
1. In a large skillet, cook ground beef until no longer pink; drain off fat. In a 3 1/2 to 4 1/2 - quart slow cooker, stir together all ingredients.
2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Makes 8 servings.
Per serving: 287 cal, 12 g total fat (4 g sat. fat), 54 mg chol.
I put in 2 cans of kidney beans (that's all the boys will eat) and leave out the onions, but this is our favorite chili ever.
Side question: Did any of you grow up with chili and cinnamon rolls? My DH thinks I'm wacky for serving them together. I swear it's common practice. :huh:
1 1/2 lbs lean ground beef
2 medium green and/or red sweet peppers, chopped (1 1/2 cups)
2 stalks celery, chopped (1 C)
1/2 C sliced green onion
1 small onion, chopped (1/3 C)
2 cloves garlic, minced
1 15- to 16- oz can kidney beans, rinsed and drained
1 14 1/2-oz can diced tomatoes, undrained
1 14 1/2-oz can diced tomatoes with roasted garlic, undrained
1 14 1/2-oz can diced tomatoes with green chilis & spices, undrained
1 10 3/4-oz can condensed cream of mushroom soup
1 1.25-oz envelope chili seasoning mix
1 Tbsp chili powder
1/2 tsp Creole seasoning or 1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp ground black pepper
1. In a large skillet, cook ground beef until no longer pink; drain off fat. In a 3 1/2 to 4 1/2 - quart slow cooker, stir together all ingredients.
2. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Makes 8 servings.
Per serving: 287 cal, 12 g total fat (4 g sat. fat), 54 mg chol.
I put in 2 cans of kidney beans (that's all the boys will eat) and leave out the onions, but this is our favorite chili ever.
Side question: Did any of you grow up with chili and cinnamon rolls? My DH thinks I'm wacky for serving them together. I swear it's common practice. :huh:
And now the shame if you do know and like them...
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