I found this chili recipe while clipping coupons (in an ad for Reynolds Slow Cooker Liners - recipe courtesy of reynoldskitchens.com) & decided to give it a try. We were very pleased with how flavorful it turned out!
Ingredients:
1 lb. lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz) red kidney beans, undrained
2 packages (1.25 oz) chili seasoning mix
1 can (15 oz) tomato sauce
1 can (10 oz) diced tomatoes & green chiles (aka Rotel)
Cheese & sour cream (optional)
Cooking:
1. Brown ground beef, bell pepper & onion over medium-high heat in a skillet, drain well.
2. Add beef mixture into slow cooker.
3. Combine remaining ingredients in a large bowl, then add to beef; gently stir.
4. Place lid on slow cooker, cooking on LOW for 6-7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.
5. Serve with cheese, sour cream, tortilla chips if you desire
5. Makes 5-6 servings.
What We Changed (because that's what we do):
1. We used ground chuck instead of ground beef.
2. We used an equivalent amount of orange & red peppers, because we didn't have a green pepper around.
3. Instead of kidney beans (because I'm not a fan of big beans), we used 1 can of Great Northern White Beans and 1 can of black beans.
4. The tomato sauce we used was no salt added. Can't tell the difference & less sodium is always a good thing!
5. End result was a very savory, but not spicy-hot, chili!
What We Served With It:
Also while coupon-clipping that day, I found a recipe for Birds-Eye Cornbread Bake & decided it would make a good side with the chili. Yummy stuff!
Ingredients:
2 pouches cornbread mix (6.5 oz each)
1 container sour cream (16 oz)
2 eggs
1 jar chopped pimento, drained (2 oz)
1 cup shredded cheddar cheese
1/2 bag Birds-Eye Sweet Kernel Corn, thawed & drained (about 8 oz)
1/2 cup sliced green onions (we didn't use this)
Cooking:
1. Stir cornbread mixes, sour cream and eggs in a large bowl until smooth.
2. Add 1/2 cup cheese, corn, green onions, and pimento, stir until just combined.
3. Pour into a greased 11 x 7 inch oblong casserole dish.
4. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean.
5. Sprinkle with remaining 1/2 cup cheese before serving.
6. Serves 12.
Ingredients:
1 lb. lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz) red kidney beans, undrained
2 packages (1.25 oz) chili seasoning mix
1 can (15 oz) tomato sauce
1 can (10 oz) diced tomatoes & green chiles (aka Rotel)
Cheese & sour cream (optional)
Cooking:
1. Brown ground beef, bell pepper & onion over medium-high heat in a skillet, drain well.
2. Add beef mixture into slow cooker.
3. Combine remaining ingredients in a large bowl, then add to beef; gently stir.
4. Place lid on slow cooker, cooking on LOW for 6-7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.
5. Serve with cheese, sour cream, tortilla chips if you desire
5. Makes 5-6 servings.
What We Changed (because that's what we do):
1. We used ground chuck instead of ground beef.
2. We used an equivalent amount of orange & red peppers, because we didn't have a green pepper around.
3. Instead of kidney beans (because I'm not a fan of big beans), we used 1 can of Great Northern White Beans and 1 can of black beans.
4. The tomato sauce we used was no salt added. Can't tell the difference & less sodium is always a good thing!
5. End result was a very savory, but not spicy-hot, chili!
What We Served With It:
Also while coupon-clipping that day, I found a recipe for Birds-Eye Cornbread Bake & decided it would make a good side with the chili. Yummy stuff!
Ingredients:
2 pouches cornbread mix (6.5 oz each)
1 container sour cream (16 oz)
2 eggs
1 jar chopped pimento, drained (2 oz)
1 cup shredded cheddar cheese
1/2 bag Birds-Eye Sweet Kernel Corn, thawed & drained (about 8 oz)
1/2 cup sliced green onions (we didn't use this)
Cooking:
1. Stir cornbread mixes, sour cream and eggs in a large bowl until smooth.
2. Add 1/2 cup cheese, corn, green onions, and pimento, stir until just combined.
3. Pour into a greased 11 x 7 inch oblong casserole dish.
4. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the center comes out clean.
5. Sprinkle with remaining 1/2 cup cheese before serving.
6. Serves 12.
