"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pot O' Chili Recipe

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This recipe for Pot O' Chili, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heinrich
Added: Sunday, March 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck
2 cups chopped onions
1 can (29 oz) tomato puree
1 can (about 15 oz.) black beans, rinsed
1 can (about 15 oz.) chickpeas, rinsed
1 can (about 15 oz.) red kidney beans, rinsed
1 can (14 1/2 oz.) tomatoes and green chiles
3 T chili powder
1 T chopped garlic
1 tsp. each ground cumin and salt

Directions:
Directions:
Cook beef and onions in a large nonstick skillet, breaking up clumps of meat with a wooden spoon. Cook until meat is brown and onions are translucent.
Transfer mixture to a 3 1/2 quart or larger slow-cooker. Stir in remaining ingredients. (This can be done the night before. Refrigerate in the removable crock or, if crock can't be removed, store in a coverd bowl, then transfer to slow-cooker to cook.)
Cover an cook on high 3 to 4 hours or on low 8 to 10 hours. It's also really good cooked in a pot on the stove. Makes a generous 10 cups.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is actually a weight watchers recipe, but it is so good that Clinton prefers it over regular Chili. For those interested, one cup counts as one WW point. If you don't care about the extra calories don't bother washing the beans.

 

 

 

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