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Chili con Carne 
2 pounds ground beef 
2 cups chopped onion 
2 large garlic cloves, minced 
3 tablespoons chili powder 
2 teaspoons oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
1/2 teaspoon pepper 
16 ounce can whole toamates 
1-1/3 cups tomato puree 
2 cups drained canned or cooked kidney beans

Place all ingredients in a slow-cooker.  Cover and cook on low for 5 to 7 hours.  If sauce seems thin after cooking is finished, turn slow cooker to high and cook, partially covered, until it thickens to your liking.  Can be served with hot rice on the side.

Serves 12

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