Crock Pot Chili

I love this simple and rustic table centerpiece idea!

Crock Pot Chili

This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.

1 lb. beef boneless round steak, cut into 1/2 inch pieces (OR you may substitute 1 lb. hamburger)
1 lg. onion, chopped (1 C)
2 medium celery stalks, diced
1 medium green bell pepper, diced
2 cans (15 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
*I add at least 1 C canned tomato juice
1 can (15 oz.) kidney beans, drained and rinsed
1 Tbsp. chili powder (I use the DARK blend)
2 tsp. ground cumin
1/4 tsp. dried oregano leaves
several dashes of Tabasco sauce
salt & pepper to taste
Shredded cheddar cheese, if desired, for topping

If using ground beef, brown the meat in a large skillet, draining grease.  Then mix all ingredients in a large slow cooker.
Cover and cook on low heat 6-7 hrs., or until beef and vegetables are tender.
Serve with cheese if desired.
Yields 6-8 servings

Green Chili Rice

Green Chili Rice

Next time you're having Mexican food for dinner, try this as a side dish.....it may sound "odd", but trust me, it's absolutely delicious and unique.     ~ ~ It's good to be unique!  Either Chicken Quesadillas OR Chicken Soft Tacos would be a good main entree for this side dish.   Look for them under my Main Dishes category.

1 C. Cooked brown OR white rice
1/8 C. melted butter
1 pint sour cream
1/8 c. Milk


Mix all ingredients together in separate bowl.


1- LB. Grated monterey Jack cheese
1 small can chopped green chilies


Layer rice mix, cheese & chilies. Repeat. Bake in 350 degree oven for 30 minutes. Top should be lightly golden brown.