Thursday, October 20, 2011

Crock Pot Tex-Mex Chili

1 lb beef (80/20)
3 Italian spicy hot links, meat removed from casings
2-15 oz kidney beans
1 cup chopped celery
1 cup chopped onions
1 green bell pepper, chopped
1 large jalapeno, minced
2 large garlic cloves, minced
1-16 oz diced tomatoes, undrained
1-8 oz tomato sauce
1 package of McCormick chili seasoning

Combine all ingredients in crock pot. Break up meat and gently mix ingredients together. Cover and cook on low for 8+ hours. Stir before serving.

Garnish with cheddar cheese and minced onion. Serve with sliced bread.

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