Slow-Cooker Family-Favorite Chili

 


Ingredients

  • 2
    lb lean (at least 80%) ground beef
  • 1
    large onion, chopped (1 cup)
  • 2
    cloves garlic, finely chopped
  • 1
    can (28 oz) Muir Glen™ organic diced tomatoes
  • 1
    can (16 oz) chili beans in sauce, undrained
  • 1
    can (15 oz) Muir Glen™ organic tomato sauce
  • 2
    tablespoons chili powder
  • 1 1/2
    teaspoons ground cumin
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper

Steps

1 In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2 In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.

3 Cover and cook on Low heat setting 6 to 8 hours.

Comments

Post a Comment

Popular posts from this blog

Slow-Cooker Salisbury Steak Meatballs

Image
  Ingredients 2 tablespoons butter, melted 1 tablespoon Muir Glen™ organic tomato paste 1/2 teaspoon salt 2 cups thinly sliced onions 8 oz mushrooms, thinly sliced (about 3 cups) 1 cup Progresso™ beef flavored broth (from 32-oz carton) 1 lb lean (at least 80%) ground beef 1/2 cup Progresso™ plain panko crispy bread crumbs 1/3 cup milk 1 egg, slightly beaten 1 tablespoon Montreal steak grill seasoning 1 tablespoon soy sauce 2 tablespoons cornstarch 2 tablespoons cold water 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes, made as directed on pouch 2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves Steps 1  Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth. 2  In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable ...
Read more

Taco Spaghetti Bake

Image
  Ingredients 12 oz uncooked spaghetti 1 lb lean (at least 80%) ground beef 1 cup chopped onion 1 package (1 oz) Old El Paso™ original taco seasoning mix 1/4 cup water 1 can (4.5 oz) Old El Paso™ chopped green chiles 1 teaspoon ground cumin 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 can (15 oz) Muir Glen™ organic tomato sauce 2 cups shredded Mexican cheese blend (8 oz) 8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package. 2  In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour m...
Read more

Ground Beef Stroganoff

Image
  Ingredients 2 tablespoons butter 1 package (8 oz) sliced baby portabella mushrooms 1 cup chopped onions 2 cloves garlic, finely chopped 1 lb lean (at least 80%) ground beef 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton) 1 tablespoon Worcestershire sauce 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup Gold Medal™ all-purpose flour 1 cup sour cream 6 cups cooked egg noodles Chopped Italian (flat-leaf) parsley, if desired Steps 1  In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside. 2  Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixtur...
Read more