2 cans (10 ounces each) diced tomatoes and with green chilies (optional), undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese, optional
Chopped red onion, optional
Sour cream, optional
In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.
Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.Yield: 3 quarts.
http://staging6.piemonte.rdgstrategic.com/wp-content/uploads/2014/10/Web-Logo2.png00Claude Colehttp://staging6.piemonte.rdgstrategic.com/wp-content/uploads/2014/10/Web-Logo2.pngClaude Cole2017-01-27 11:59:452017-01-27 12:06:06It's time for Chili
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