Chili — easy standby for halftime

Slow cooker chili will be standing by for halftime eating.

In a large nonstick skillet, cook 2 pounds lean ground beef on medium for 6 to 8 minutes or until no longer pink. Place cooked beef in a 4-quart or larger slow cooker.

Add 1 package any slow cooker chili seasoning mix, 2 (14.5-ounce) cans undrained no-salt-added diced tomatoes, 2 (14.5-ounce) cans rinsed reduced-sodium kidney or pinto beans (or combination) and 1 (8-ounce) can no-salt-added tomato sauce. Cover and cook on low 8 hours or on high 4 hours. Stir before serving.

Garnish it with shredded cheddar cheese, sour cream and chopped onions. 

 

 

By Susan Nicholson

Andrews McMeel Syndication

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Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc.

Copyright © 2015 The Sheridan Press or Sheridan Newspapers, Inc..