Potato Chili
Crockpot potato chili
MexicanBeefIntermediate240 minBy Northstar
Ingredients
Servings
6
- 1 lb hamburger
- some all seasoning
- chopped onion (however much you like)
- 3 or so cloves garlic
- 5 sm to med potatoes, cut in 1/4" slices
- 1 beef bouillon
- a little hot water
- one 14.5oz can tomatoes, blended
- 1/2 tsp onion salt
- 1/2 tsp garlic salt
- 1 Tbls paprika
- 1 Tbls chili powder
- Worcestershire sauce and black pepper (a couple of shakes)
- 1/2 c water
- grated cheddar cheese
Instructions
- 1
Brown hamburger, all seasoning, chopped onion, and garlic in a frying pan; drain oil.
- 2
Cut up about 5 sm to med potatoes in 1/4" slices.
- 3
Put potatoes in cp, add hamburger. Mix beef bouillon with a little hot water to dissolve, add to cp.
- 4
Blend one 14.5oz can tomatoes in blender (the kind w/added seasonings is fine), add to cp.
- 5
Add: 1/2 tsp each onion salt, garlic salt and cumin; 1 Tbls each paprika and chili powder; a couple of shakes of Worcestershire sauce and black pepper; 1/2 c water
- 6
Cook on high 3 to 4 hrs, or low 6 or 7.
- 7
Dish out and sprinkle with grated cheddar cheese.
Tags
crockpotmexicanslow-cooker