Posted by Kyron | Posted in Recipes | Posted on 27-01-2008
As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is my hero! I
throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.
From food.com – Sandra Lee
5 Bean Chili
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 8 hours
Yield: 8 servings
INGREDIENTS:
- 1 1/2 pounds lean ground beef (we’ve also substituted ground turkey)
- 2 cups chopped onion
- 1 (15-ounce) can light red kidney beans, drained
- 1 (15-ounce) can dark red kidney beans, drained
- 1 (15-ounce) can cannellini beans, drained
- 1 (15-ounce) can butter beans, drained
- 1 (15-ounce) can pinto beans, drained
- 2 (14 1/2-ounce) cans diced tomatoes with jalapenos
- 2 (1 1/4 ounce) packets chili seasoning mix
- 1 (8-ounce) can tomato sauce
- 1 cup water
- Salt and pepper
DIRECTIONS:
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro
In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
Ladle into bowls and serve with your favorite chili fixings.
