Thursday, February 17, 2011

Crockpot Chili

1 pound ground beef
1 package Italian sausage, removed from casing and crumbled
2 onions, chopped
3 cloves garlic, minced
1 can Campbell's® Condensed Tomato Soup
2 large cans whole tomatoes, un-drained
2 cans any color kidney beans, drained and rinsed
2 bay leaves
1/4 cup chili powder
1 Tablespoon ground cumin
1 teaspoon oregano
several grinds of pepper
a pinch or two of salt
2 bay leaves
1 cup of red wine
and for serving, sour cream and shredded cheddar cheese

1. Cook the meat in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat.

2. Pour off any fat.
3. Stir all ingredients (minus sour cream or cheese) into slow cooker.

4. Cover and cook on LOW for 8 to 9 hours.***Or on HIGH for 4 to 5 hours
(or a little bit of both in my house. Since the meat is precooked keeping on low the whole time is fine!

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