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Thursday, February 23, 2017

Wild Rice Chili

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
3/4 cup wild rice
1 can (14 ounce size) diced tomatoes, undrained
1 can (6 ounce size) tomato paste
2 cans (15 ounce size) kidney beans, rinsed and drained
1 can (10 ounce size) condensed beef broth
2 cups water
1 tablespoon chili powder
1/4 teaspoon cumin
1/8 teaspoon pepper

In heavy skillet, cook ground beef until brown, stirring to break up meat. Add onion and garlic and cook for 4-5 minutes longer until vegetables are crisp tender.

Place everything into 4 quart crockpot and stir gently to mix. Make sure wild rice is immersed in the liquid. Cover and cook on low for 8-9 hours until wild rice is tender.

Serve topped with sour cream and shredded cheese, if desired

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