A smooth and spicy chili.
| Yield | |
|---|---|
| Source | Lee Mathias, Kansas City, Kansas |
| Prep time | 3 hours |
| 3 | Can | Mexican-style chili beans (16 ounces) |
| 3 | Pound | hamburger |
| 1 | Can | tomato sauce (15 ounces) |
| 1 | Pint | picante sauce (mild, or your preference) |
| 1 | onion (large, chopped) | |
| 1 | tomato (chopped) | |
| 1 | Teaspoon | salt |
| 1 | Teaspoon | pepper |
| 1 | Tablespoon | chili powder |
| 1⁄4 | Teaspoon | crushed red pepper |
Add salt and pepper to hamburger and cook until brown. Drain as much of the fat as you can. Put in Crock-Pot. Add chili beans, onion, tomato sauce, picante sauce, tomato, chili powder, and red pepper. Cook on low for 2-3 hours.
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