Thursday, April 13, 2006

Chunky Chili

1 pound lean ground beef
1 medium onion, chopped
2 cans (16 ounces each) diced tomatoes, undarined
1 can (13 ounces )pinto beans, rinsed and drained
1/2 cup prepared salsa
1 tabslpoon chili powder
1 1/2 teaspoon ground cumin
salt and pepper to taste
1/2 cup (2 ounces) shredded Cheddar Cheese
3 tabslpoons sour cream
4 teaspoon sliced black olives

Heat large skillet over medium heat, add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, tomatoes, beans, salsa, chili powder and cumin in slow cooker; stir. Cover and cook on Low 5 to 6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, sour cream and olives.

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