Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.
Saturday, December 7, 2013
SLOW COOKER HEARTY BEEF CHILI
lb. lean ground beef
cans (15 oz. each) red kidney beans, rinsed
can (16 oz.) no-salt-added tomato sauce
cups TACO BELL® Thick & Chunky Mild Salsa
cup frozen corn
Tbsp. chili powder
cup KRAFT Mexican Style Finely Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR before serving. Serve topped with cheese.
Note: As you can tell from reading this recipe, it is from Kraft Foods. I do not use corn in my chili but for those of you who do, enjoy this recipe.