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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Maureen's Slow-cooked Chili Recipe Recipe

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This recipe for Maureen's Slow-cooked Chili Recipe, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Sullivan Romagnoli

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground round beef
2 onions, chopped
2 - 3 cloves garlic, crushed

2 - 3 cans tomatoes (stewed with vegetables, or use 2 - 3 cans of plain stewed tomatoes and add 1 chopped green pepper)

1 can red kidney beans, drained
1 can pinto beans, drained
1 can Northern Beans, drained

1 Tbsp. of Molasses
1 tsp. Soy Sauce
1 tsp. Ground Mustard
1 tsp. Cumin
Salt, Pepper to taste
Dash Nutmeg
Dash Cloves
Dash (or more) of Chili Powder

1 package (McCormack’s) Chili Mix

Directions:
Directions:
Sauté meat, onions, and garlic in a saucepan over medium-high heat.
Drain beans.
Add all ingredients including sautéed meat into the slow cooker and stir to combine.
Cook for 3 hours at High or 6 hours at Low.

Number Of Servings:
Number Of Servings:
6 - 8 servings
Preparation Time:
Preparation Time:
15 - 20 minutes.
Personal Notes:
Personal Notes:
We freeze containers of this chili for future quick dinners. It makes a great leftover.

 

 

 

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