This recipe was published in the Better Homes and Gardens New Cook Book in 1976 and has become a family favorite. If you don't have a slow cooker, cooking the Chili on the stove for 20 to 25 minutes works also.
1 pound of ground beef
1 pound of bulk pork sausage
1 cup of chopped green pepper
1 large onion, chopped (1 cup)
1 cup sliced celery
1 can tomatoes (I use the ones that I have canned from the garden because they are the most flavorful)
2 15 1/2 ounce cans red kidney beans
1 1-pound can tomato paste
2 cloves of garlic, minced
2 teaspoons of chili powder
2 teaspoons of salt
In a skillet, cook the ground beef and bulk pork sausage until browned; drain off excess fat. Transfer meat mixture to a slow electric crickery cooker. Add onion, green pepper, and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chili powder, and salt. Cover and cook on low-heat setting for 8 to 10 hours. Makes 10 to 12 servings.
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1 comment:
I'm making this for dinner tonight (with the corn bread). I added a jalapeno though (I like it spicy!).
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