Tuesday, January 24, 2012

Corny Chili

From: Here

1 lb ground beef
1 small onion, chopped
1 can (16 oz) kidney beans, rinsed and drained
2 cans (14 1/2 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
3/4 cup picante sauce
1 Tbsp chili powder
1/4 to 1/2 tsp garlic powder

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

What I did differently from the recipe:
I only used one can of tomatoes, and I used salsa - is that the same thing as picante sauce??

What I'll do differently next time:

Thumbs up!! There was almost nothing left of this meal. It was really delicious. Not too spicy, but just hot enough to keep the chill off from these winter months! Such an easy recipe and so easy to throw together. I'll definitely be making this one again!  

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