Sunday, November 2, 2008

Red-Hot Chili

Do you have a Slow Cooker or a Crock Pot? Have you used it in the past few weeks? My answer to both questions is YES! Quite often I use my West Bend Slow Cooker when I am at home working on other projects. The meals prepared in this small appliance have few instructions, take little prep work/time, and taste absolutely delicious! Chili can be prepared on top of the stove, but if the ingredients are placed in the cooking pot of a Slow Cooker or Crock Pot and simmer for a few hours, the resulting dinner is very tender and full of flavor.

The instructions for Red-Hot Chili are simple. Brown about 1 lb. Ground Beef in a frying pan and then place the browned meat in the bottom of the cooking pot of the Slow Cooker/Crock Pot. Place the contents of one 14.5 oz. can of Diced Tomatoes on top of the browned beef. Drain, rinse in cold water and drain again the contents of two cans of Red Kidney Beans. Place the Kidney Beans on top of tomatoes. Sprinkle desired amount of dehydrated chopped onions and chopped parsley on top. Then, sprinkle on 2 tsp. Chili Powder (or desired amount) ½ tsp. Garlic Powder and ½ tsp. Oregano. Pour Tomato Sauce (two 15 oz. cans) evenly over top. Place lid on. Set the temperature on High for 2 and ½ hours. Then, reduce to Medium for ½ hour.

When it is ready to be served stir the scrumptious appetizing Red-Hot Chili before placing into bowls. Your family will know dinner is ready.

We enjoy a bowl of Red-Hot Chili served with a spoonful of Fat Free Sour Cream on top. Add a slice of Oatmeal Bread – Yummy!

Any extra portions can be cooled, refrigerated and reheated to enjoy again. However, there might not be any left after dinner! ;-)



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