Send a Meal Blog

Thursday, March 03 2011

1-1/2	lb. lean ground beef
2	large onions, chopped
1	15-oz. can dark red kidney beans, rinsed and drained
1/2	cup chopped green or red sweet pepper
3-1/2	cups water
2	6-oz. cans no-salt-added tomato paste
1	14-1/2-oz. can no-salt-added diced tomatoes, undrained
1	4-oz. can diced green chili peppers, undrained
1	Tbsp. bottled minced garlic (6 cloves)
1	Tbsp. yellow mustard
1	tsp. chili powder
1	tsp. ground black pepper
1/2	tsp. ground cumin
1/4	tsp. salt
1/4	tsp. cayenne pepper
	Green or red sweet pepper strips (optional)

1. In large skillet or 4-quart Dutch oven, cook ground beef and onion until meat is brown. Drain off fat.

2. In 4- to 5-quart slow cooker, combine cooked ground beef mixture, beans, and chopped sweet pepper. Add the water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt, and cayenne pepper.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with pepper strips, if desired. Makes 8 servings.