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Renee's Chili in the Crock
by Renee Metzler
serves: 15
  Chili in the crock pot is yum yum in the winter to warm up, and great for taco salads in the summer! This is fast and easy. Cook a double batch and freeze half to save time later!
Ingredients:
  1.50 lb   ground beef
  2   small onions, chopped
  1/2 cup   green pepper, chopped
  1 tsp   minced garlic
  2 16 oz   kidney beans
  2 14-1/2 oz   stewed tomatoes
  1 28 oz   crushed tomatoes
  1 6 oz   tomato paste
  3 Tbsp   chili powder
  3/4 tsp   dried oregano
  1/4 tsp   sugar
  1/4 tsp   salt
  1/4 tsp   pepper
Directions:
  In a large saucepan, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain fat. Add all ingredients to crock pot and simmer on low 2-4 hours. Yields: 15 servings