Four Can Chili
by Shelia Cole
serves: 4
|
|
|
|
|
Easy and tasty chili |
Ingredients: |
|
1 16oz can |
|
Tomatoes , undrained |
|
1 15 oz can |
|
Chili Without Beans |
|
1 15.5 oz can |
|
Pinto Beans, drained |
|
1 15.5 oz can |
|
Dark or Light Red Kidney Beans, drained |
|
1/4 cup |
|
Barbecue Sauce |
|
1/2 tsp |
|
Chili Powder |
|
|
|
TOPPINGS |
|
4 oz |
|
Shredded Cheddar Cheese |
|
1/2 C |
|
Onion, Chopped |
|
1/4 C |
|
Dairy Sour Cream |
Directions: |
|
In slow cooker, combine all chili ingredients. Mix well. Cook on high for 2 to 4
hours to blend flavors. Reduce heat to LOW setting and cook 8 to 9 hours longer.
Serve with cheese, onion and dab of sour cream on top.
|
|