Crock Pot Corny Chili 1 lb. lean ground beef 1 small onion, finely chopped 1 can (16 oz.) kidney beans, rinsed and drained 2 cans (14-1/2 oz. ea.) diced tomatoes, undrained 1 can (11 oz.) whole kernel corn, drained 3/4 cup Picante sauce 1 TB chili powder 1/2 tsp. garlic granules
~~~Garnishes~~~ Corn chips Sour cream Cheddar cheese, shredded In a large skillet, sauté beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3 quart crock pot/slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on LOW heat setting for 3 to 4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4 to 6 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
