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Judy's Crock Pot Chili

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Serves 8 | Prep Time 20 minutes | Cook Time 6 to 8 hours

Why I Love This Recipe

I first had this Chili when I was having my Aunt Andree's estate sale. That was in the fall of 2009. The weather was very cool for that time of year. That morning my cousin Sue added Baileys Irish Cream to my coffee, and a lady named Thelma came with a large pot of her chili. That's how I remember that day. I still add a little Baileys to my coffee when it's cold outside and we still enjoy "Thelma's Chili". In the Cole cookbook we'll call it "Judy's Crock Pot Chili". But in my family it will always be "Thelma's Chili".

Submitted by: "Judy Davis"

Ingredients You'll Need

2 pounds ground beef
1 small onion, chopped
2 gloves garlic, minced
1/2 teaspoon cumin
2 teaspoons chili power
1 can Rotel tomatoes
3 cans Ranch Style beans
1 can Progresso soup


Brown ground beef, add chopped onion, minced garlic, cumin and chili power.

Put in crock pot, add rotel tomatoes, ranch style beans and progresso soup. Cook on low for 6 to 8 hours. Add 1/2 cup water if needed.

You can also add a can of corn if you like.

I like to serve this with grated cheese and sour cream on top.


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