Brett Favre's Creole Style Chili-Slow Cooker 1 1/2 pound lean ground beef 2 medium green and/or red sweet peppers, chopped 2 stalks celery, chopped 1/2 cup sliced green onion 1 small onion, chopped 2 cloves garlic, minced 1 can (15 oz size) kidney beans, rinsed and drained 1 can (14.5 oz size) diced tomatoes, undrained 1 can (14.5 oz size) diced tomatoes with roasted garlic, undrained 1 can (10 oz size) chopped tomatoes and green chili peppers undrained 1 can (10.25 oz size) condensed cream of mushroom soup 1 envelope (1.25 oz size) chili seasoning mix 1 tablespoon chili powder 1/2 teaspoon Creole seasoning 1/4 teaspoon salt 1/8 teaspoon ground black pepper
In 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 the cooked beef, sweet pepper, celery, green onion, onion, garlic, beans, the undrained tomatoes, condensed soup, chili seasoning, chili powder, Creole seasoning, salt and ground black pepper. Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Serves/Makes: 6 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
