Crock-pot chili con carne
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Ground beef |
| 3 | tablespoons | Shortening |
| 2 | cups | Chopped onion |
| 2 | Garlic cloves; crushed | |
| 4 | tablespoons | Chili powder |
| 3 | Beef bouillon cubes; crushed | |
| 1½ | teaspoon | Paprika |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | cup | Beef stock |
| 1 | can | Tomatoes; 28 ozs. |
| 1 | can | Tomato paste; 8 oz. |
| 4 | cans | Red kidney beans; 1 lb cans |
Directions
Heat shortening in skillet and brown beef, discard fat, Combine all ingredients in removable liner, stirring well. Place liner in base.
Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours
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