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Meaty Three Bean Chili (A Crock Pot Recipe) beef, chili, crockpot, groundmeat, beans 1 chili 1 1/2 lb ground beef, cooked and 1 drained 1 (28 oz.) can crushed 1 tomatoes with added puree, 1 undrained 1 (15 5 oz.) can great 1 northern beans, drained and 1 rinsed 1 (15 5 oz.) can of kidney 1 beans, drained and rinsed 1 (15 5 oz.) can of black 1 beans, drained and rinsed 1 (10 oz.) can of mild 1 enchilada sauce 1 (8 oz.) can of tomato sauce 1 (4 5 oz.) can of chopped 1 green chiles 1 red bell pepper, seeded, cut 1 into 1 inch squares/pieces 1/2 cup chopped onion 2 to 3 teaspoons chili powder 1 teaspoon dried oregano leaves 1/2 teaspoon ground cumin 1 cup water 1 topping 3 corn muffins, crumbled 3 oz (3/4 cup) shredded cheddar 1 cheese In 3 1/2 or 4 quart crock pot, combine all chili ingredients except ground beef; mix well. Cover; cook on low setting (275 degrees) for at least 8 to 9 hours or until bell pepper and onion are tender. Add cooked/drained ground beef during the 8th hour. Before serving; preheat oven to 375. Arrange crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375 for 5 to 6 minutes or until light brown and crisp, being careful to to burn the crumbled corn muffins. To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese. Makes 6 to 8 servings. From: Ronda Massie Date: 25 Nov 96 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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