Wednesday, September 24, 2008

Crock-Pot Chili

Thick, hearty, spicy chili is the perfect dinner to come home to on a cold day.

yield: 6 1-1/4 cup servings

1 lb ground meat (we like turkey)
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 Tbsp chili powder
1 tsp sugar
1 tsp ground cumin
1/4 tsp salt
1 garlic clove, minced
1 15-oz can kidney beans, undrained
1 14.5-oz can diced tomatoes, undrained
6 Tbsp shredded cheddar cheese

1. Cook meat in a large nonstick skillet over medium-high heat until browned. Drain grease off; return meat to pan. Add onion and next 7 ingredients; cook 7 minutes or until onion is tender.
2. Place meat mixture in a crock-pot; stir in beans and tomatoes. Cover with lid and cook on low heat for 4 hrs. Ladle into bowls; sprinkle with cheese.

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