Crock pot chili con carne
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Ground beef |
| 3 | tablespoons | Shortening |
| 2 | cups | Onion; chopped |
| 2 | Garlic cloves; crushed | |
| 4 | tablespoons | Chili powder |
| 3 | Beef bouillon cubes; crushed | |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | cup | Beef stock |
| 1 | can | Tomatoes; 28 ozs. |
| 1 | can | Tomato paste; 8 oz. |
| 4 | cans | Red kidney beans; 1 lb cans |
Directions
Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 13, 1998