• 2 tsp canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef
• 2 cans (14 1/2 ounces each) stewed tomatoes, undrained
• 2 cans (8 ounces each) tomato sauce
• 2 cans (4 ounces each) chopped green chiles
• 1/2 C minced fresh parsley
• 2 Tbsp chili powder
• 1 1/4 tsp salt
• 1 tsp paprika
• 1/2 tsp pepper
• Hot cooked rice or pasta
• Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions
In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3 to 4 minutes or until tender. Transfer to a 6-quart slow cooker. Working in batches, if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8 to 10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker. Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6 to 8 hours to allow flavors to blend. Serve with rice and toppings as desired.
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