I guess it is officially fall
and the mornings are just a little fresher
and the evenings just a little cooler.
This is a great recipe to put in the slow cooker
if you are planning to be out for the day
working in the yard or running errands.
This is not a spicy chili at all
so if you are a person who loves spice
you will want definitely want to add some of your own heat to this recipe.
If you are like me and don't like a lot of heat,
then you may enjoy this recipe as much as I do!
1 lb. lean ground beef
1 cup chopped onion
1 green pepper, chopped
14-oz canned kidney beans, with liquid
10-oz sliced mushrooms, drained
10-oz condensed tomato soup
1 tsp chili powder
1/4 tsp seasoning salt
1 tsp granulated sugar
1/2 tsp salt
1/8 tsp pepper
Scramble-fry ground beef in non-stick frying pan until browned. Drain well.
Place onion and green pepper in bottom of 3-1/2 quart (3.5 L) slow cooker.
Combine remaining ingredients in bowl. Stir well. Add ground beef.
Stir. Add to slow cooker. Cover. Cook on Low for 6-7 hours
or on High for 3-3-1/2 hours. Stir before serving.
Makes 5-1/2 cups (1.3 L)
Recipe from: Company's Coming Slow Cooker Recipes
~Finding the amazing in the simple~
Thanks so much for stopping by!