Slow Cooker Cincinnati-Style Chili
1 Reynolds® Slow Cooker Liner
1 pound lean ground beef
2 stalks celery, chopped
1 red bell pepper, chopped
3 cans (15 oz. each) dark red kidney beans, drained
3 cans (14.5 oz. each) southwestern-style diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon each ground cumin and dried basil
1 teaspoon each salt and granulated beef bouillon
1/2 teaspoon ground cinnamon
OPEN slow cooker liner and place it in a 5- to 6 1/2 -qt slow cooker bowl.
Fit liner snugly against the bottom and sides of the bowl; pull top of liner
over rim of bowl.
COOK ground beef, celery, and bell pepper in large skillet over medium-high
heat until meat is evenly browned; drain off grease.
PLACE cooked beef mixture and remaining ingredients in lined-slow cooker.
Place lid on slow cooker.
COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chili is hot
and bubbling.
CAREFULLY remove lid to allow steam to escape. Serve food directly from slow
cooker. Do not lift or transport liner with food inside. Cool slow cooker
completely;
remove liner and toss.
REYNOLDS KITCHENS TIP:
This recipe was developed for 5- to 6 1/2 -quart slow cookers, but it may be
adjusted for smaller or larger cookers.
Number of Servings: 6-8
Nutrition Information:
(Per Serving)
calories, 503
grams fat, 16
% calories from fat, 28
milligrams cholesterol, 76
milligrams sodium, 2295
grams carbohydrates, 58
grams fiber, 18
grams protein, 35
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