Tuesday, February 10, 2009

Crock-Pot Chili #2

yield: 4 1-1/2 cup servings

1 lb ground meat (turkey or beef)
1 medium onion, chopped
1 Tbsp chili powder
1 1/2 tsp cumin
3 14.5-oz cans diced tomatoes, undrained
1 15-oz can pinto beans, rinsed and drained
1/2 cup salsa
1/2 cup shredded cheddar cheese

1. Heat large skillet over medium heat. Add ground meat and onion; cook until meat is browned and onion is tender. Drain fat.
2. Place onion mixture, chili powder, cumin, tomatoes, beans, and salsa in a crock pot; stir. Cover and cook on LOW 6-8 hours. Season with salt and pepper if needed. Top each serving with shredded cheese.

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