Crock-pot chili con carne

Yield: 10 servings

Measure Ingredient
4 pounds Ground beef
3 tablespoons Shortening
2 cups Chopped onion
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

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

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