Crock-pot Chili
  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/4 cup dry red wine or water
  • 1 tablespoon chili powder or more according to your taste for heat
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 15-ounce can kidney beans, undrained
  • 14.5-ounce can stewed tomatoes, undrained
  • 1-1/2 ounces shredded reduced-fat extra-sharp cheddar cheese
  1. Cook the beef in a skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an crock pot, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. When serving sprinkle with cheese over rice.
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