Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 5
1 pound ground beef
½ cup onion, chopped
2 cloves garlic, minced
1 24 ounce can tomatoes, cut up
1 16 ounce can red kidney beans, drained
¾ cup tomato juice
1 4 ounce can green chilies, chopped
1 tablespoon Worcestershire sauce
2 tablespoon paprika
1 teaspoon dried oregano, crushed
½ teaspoon ground cumin
¼ teaspoon celery salt
¼ teaspoon cayenne
⅛ teaspoon dry mustard
Dash of hot pepper sauce
½ cup water
Sour cream (optional)
Cheddar cheese, grated (optional)
Use 1 ½ quart or smaller crockery cooker. In skillet, cook meat, onions and garlic. Drain off fat. Transfer meat mixture to electric crock pot. Stir in remaining ingredients. Cover and cook on low setting for 8 to 10 hours.