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Slow-Cooked Chili made with Scotty O’Hotty The Ghost Sauce
- Private group -
December 6, 2017
Ingredients
- 2 lbs. lean ground beef
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 (28 ounce) can crushed tomatoes in puree
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup Water
- 1 Tbsp. Scotty O’Hotty The Ghost Sauce
- 2 cups Crispy Fried Onions
Directions
COOK beef, chili powder and cumin in large nonstick skillet over medium heat until browned, stirring frequently; drain. Transfer to slow cooker.
ADD tomatoes, beans, water, Scotty O’Hotty The Ghost Sauce and 1/2 cup Crispy Fried Onions. Cover and cook on LOW setting for 6 hours (or on HIGH for 3 hours).
TOP chili with remaining onions. If desired, serve with sour cream and shredded cheese.
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