BETTY KELLY’s “Nowhere to Run” Crock Pot Chili
Betty Kelly gave me her recipe for Crock Pot Chili when we were both at a gathering of the Heroes & Legends Awards cocktail party in Los Angeles. This quick and easy homemade chili can be made in an electric crock pot, or it could also be simmered and covered on the stove. It is something that is perfect as a delicious main course. This hearty and spicy chili can also be garnished with sour cream, raw onions and shredded cheddar cheese. Utilizing the Italian-style tomatoes, the Mexican-style salsa, and Betty’s own Motown flair, it is packed with flavor there is literally “Nowhere to Run” from!
Ingredients:
– 1 pound of Ground Beef
– 1 28 ounce can of Italian-style Tomatoes
– 1 cup Mexican-style Tomato Salsa
– 1 15.5 ounce can of Red Kidney Beans
– 1 tablespoon Sugar
– 1 1.25 ounce envelope of packaged Chili Spice Mix *
* The packaged Chili Spice Mix can be substituted with the following:
– 1 tablespoon Flour
– 1 1/2 teaspoons Chili Powder
– 1/2 teaspoon Salt
– 1/2 teaspoon Oregano
– 1/2 teaspoon Cumin
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1/2 teaspoon Ground Black Pepper
Directions:
In a frying pan, brown the ground beef and drain off the fat and juices. Rinse and drain the kidney beans. In the crock pot, combine the cooked ground beef, kidney beans, can of diced tomatoes, salsa, spice mix, and sugar. Stir the ingredients together.
Set the crock pot’s temperature at high heat and let it cook for an hour and a half. Or, if you are going to make this an all-day simmering dish while you are at work or away, set the crock pot temperature at the lowest temperature.
NOTE: If you want to do this on a conventional stove, and are present for the cooking process, 45 minutes to an hour will do for cooking time.
According to Betty: “This chili is so easy to make, and I just love it.” Try it, and you will agree, it couldn’t be any more simple to prepare, and it is absolutely “Ridin’ High” with exciting flavor!
Betty Kelly gave me her recipe for Crock Pot Chili when we were both at a gathering of the Heroes & Legends Awards cocktail party in Los Angeles. This quick and easy homemade chili can be made in an electric crock pot, or it could also be simmered and covered on the stove. It is something that is perfect as a delicious main course. This hearty and spicy chili can also be garnished with sour cream, raw onions and shredded cheddar cheese. Utilizing the Italian-style tomatoes, the Mexican-style salsa, and Betty’s own Motown flair, it is packed with flavor there is literally “Nowhere to Run” from!
Ingredients:
– 1 pound of Ground Beef
– 1 28 ounce can of Italian-style Tomatoes
– 1 cup Mexican-style Tomato Salsa
– 1 15.5 ounce can of Red Kidney Beans
– 1 tablespoon Sugar
– 1 1.25 ounce envelope of packaged Chili Spice Mix *
* The packaged Chili Spice Mix can be substituted with the following:
– 1 tablespoon Flour
– 1 1/2 teaspoons Chili Powder
– 1/2 teaspoon Salt
– 1/2 teaspoon Oregano
– 1/2 teaspoon Cumin
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Onion Powder
– 1/2 teaspoon Ground Black Pepper
Directions:
In a frying pan, brown the ground beef and drain off the fat and juices. Rinse and drain the kidney beans. In the crock pot, combine the cooked ground beef, kidney beans, can of diced tomatoes, salsa, spice mix, and sugar. Stir the ingredients together.
Set the crock pot’s temperature at high heat and let it cook for an hour and a half. Or, if you are going to make this an all-day simmering dish while you are at work or away, set the crock pot temperature at the lowest temperature.
NOTE: If you want to do this on a conventional stove, and are present for the cooking process, 45 minutes to an hour will do for cooking time.
According to Betty: “This chili is so easy to make, and I just love it.” Try it, and you will agree, it couldn’t be any more simple to prepare, and it is absolutely “Ridin’ High” with exciting flavor!