1 1/2 pound lean ground beef 2 medium green and/or red sweet peppers, chopped 2 stalks celery, chopped 1/2 cup sliced green onion 1 small onion, chopped 2 cloves garlic, minced 1 can (15 ounce size) kidney beans, rinsed and drained 1 can (14.5 ounce size) diced tomatoes, undrained 1 can (14.5 ounce size) diced tomatoes with roasted garlic, undrained 1 can (10 ounce size) chopped tomatoes and green chili peppers, undrained 1 can (10.25 ounce size) condensed cream of mushroom soup 1 envelope (1.25 ounce size) chili seasoning mix 1 tablespoon chili powder 1/2 teaspoon Creole seasoning 1/4 teaspoon salt 1/8 teaspoon ground black pepper
In large skillet, cook ground beef until no longer pink; drain off fat.
In a 3 1/2 to 4 1/2 quart slow cooker, stir together the cooked beef, sweet pepper, celery, green onion, onion, garlic, beans, the undrained tomatoes, condensed soup, chili seasoning, chili powder, Creole seasoning, salt and ground black pepper.
Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
This recipe turned out great. It was hearty, just spicy enough and delicious! It was also easy to make. I didn't use the slow cooker because I wanted something quick for my boyfriend and I to eat on a rainy Saturday night. I wouldn't use quite as many tomatoes next time but other than that it hit the spot. I also made some buttermilk cornbread and mixed just a bit of jalapenos and creamed corn into the batter. I used Jiffy. The meal was delicious!!
Dec 31, 2009
bosgirl Member since: November 13, 2009
I was really surprised at how delicious this recipe was. Don't be fooled by the small amount of each seasoning that you will add, they blend well and add a great kick. If you like chili spicier;just add more seasoning, less if you like it mild. SO GOOD!