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Title: Sandy’s Slow-Cooked Chilli
Categories: Beef, Vegetables, Beans, Chilies, Herbs
Yield: 14 servings

2 lb Ground beef
1/2 c Chopped onion
2 cl Garlic; minced
32 oz (2 cans) dark red kidney
- beans; rinsed, drained
32 oz (2 cans) light red kidney
- beans; rinsed, drained
29 oz (2 cans) stewed tomatoes;
- cut up
15 oz Can pizza sauce
4 oz Can chopped green chilies
4 ts Chilli spice mix
1 ts Dried basil
1/2 ts Salt
1/8 ts Pepper

In a Dutch oven, cook the beef, onion and garlic over
medium heat until meat is no longer pink, 5-7 minutes;
crumble beef; drain. Transfer to a 5 qt. slow cooker;
stir in the remaining ingredients. Cover and cook on low
for 6 hours.

Sandy McKenzie, Braham, Minnesota

Makes: 14 servings (3 1/2 qt)

RECIPE FROM: https://www.tasteofhome.com

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