Hi, I will send some regular ones tomorrow. Slow-Cooked Chili
Makes5 to 6 servings 2 pounds boneless beef chuck or round, cut into 1/2-inch pieces 2 cans (15-1/2 ounces each) black beans, drained and rinsed 1 can (10 ounces) diced tomatoes with green chilies 1 can (15 ounces) tomato sauce 1 medium onion, chopped 2 teaspoons chili powder 1 teaspoon salt 2 teaspoons ground cumin 1/2 teaspoon black pepper 1 cup thick-and-chunky salsa Method 1. In a 4-1/2- to 5-1/2-quart slow cooker, combine all the ingredients except the salsa; mix well. 2. Cover and cook on high setting for 5 to 5-1/2 hours, or on low setting for 8 to 9 hours, until the beef is tender. 3. Just before serving, stir in the salsa; cook for 2 to 3 minutes, until heated through. SERVING SUGGESTIONS: 1. Top off each bowl of chili with any or all of these: shredded Cheddar cheese, diced onion, and a dollop of sour cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
