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Receta Slow Simmered Tex Mex Chili
by Global Cookbook

Slow Simmered Tex Mex Chili
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  Raciónes: 6

Ingredientes

  • 1 lb grnd beef round
  • 1 1/2 c. finely-minced onions
  • 1 x garlic clove chopped
  • 1 can reduced-sodium tomato sauce - (15 ounce)
  • 1 c. reduced-sodium salsa
  • 1 1/2 Tbsp. chili pwdr
  • 1 Tbsp. cider vinegar
  • 1/2 Tbsp. brown sugar - (packed)
  • 2 tsp Worcestershire sauce
  • 1/4 tsp freshly-grnd black pepper
  • 3 can no-salt-added kidney beans - (15 ounce ea) rinsed and liquid removed
  • 2 c. frzn whole kernel corn

Direcciones

  1. Place the beef, onions and garlic in a large no-stick skillet. Cook over medium-high heat, breaking up the beef with a spoon, till the beef is browned and the vegetables are tender. Drain the mix in a strainer or possibly colander, then transfer it to a large plate lined with paper towels. Blot the top of the mix with additional paper towels, then return it to the skillet.
  2. In a 6-qt crockpot or possibly other slow-cooker, stir together the tomato sauce, salsa, chili pwdr, vinegar, brown sugar, Worcestershire sauce and pepper. Stir in the beef mix, beans and corn. Cover and cook on the low heat setting for 7 to 9 hrs.
  3. Think ahead: Cover and store any leftover chili in the refrigerator for up to 4 days for a speedy lunch or possibly supper.
  4. This recipe yields 6 servings.
  5. Comments: Enjoy having a warm meal waiting for you when you come home from work. To keep early morning meal preparation to a minimum, cook the meat mix the night before and chill it. Then, in the morning, just add in it to the slow-cooker with the other ingredients.