2221
Beef and Pork
Favorite Chili
1/2 lb. dried pinto beans
3 14 1/4 oz. cans tomatoes
3 lbs. ground chuck, browned and drained
2 green peppers, chopped
2 onions, chopped
4 cloves garlic, minced
4-5 tbs. chili powder
1 tsp. pepper
2 tsp. cumin
2 tsp. salt
sour cream (optional)
shredded cheddar cheese (optional)
Completely soften beans by cooking in boiling water on the stove.
Drain the water off of the beans. Put all ingredients in Crock-Pot
®
Slow Cooker in the order listed and stir. Cover and cook on Low for
10 -12 hours or on High for 5 - 6 hours. Top with sour cream and
cheese if desired.
Recommended Unit Size: 4 - 7 Quarts
Beef and Pork
French Beef Burgundy
1/2 cup flour
1 tsp. salt
4 lbs. boneless beef chuck, cut into 1-inch cubes
1 tsp. pepper
4 tbs. olive oil
2 onion, sliced
16 button mushrooms, sliced
1 cup fresh parsley, minced
6 cloves garlic, minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth
Combine the flour, salt and black pepper. Dredge the beef cubes
in the flour mixture and brown in the olive oil in a medium skillet.
Place the beef and remaining ingredients into the Crock-Pot
®
Slow
Cooker and mix thoroughly to combine. Cover; cook on Low for
4-6 hours or on High for 2 - 3 hours.
Recommended Unit Size: 5 - 7 Quarts
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