"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

SOUP/Slow-Cooked Chunky Chili Recipe

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This recipe for SOUP/Slow-Cooked Chunky Chili, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 lb. bulk pork sausage
4 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
2 cans diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 t. salt
1/4 t. pepper

Directions:
Directions:
In a skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5 qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.

Number Of Servings:
Number Of Servings:
12

 

 

 

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