Sunday, October 23, 2011

Ranch Chili

This recipe just won 3 awards at our Church chili cook off...


2 pounds lean ground beef

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon ground black pepper

1 (14.5 oz) can beef broth

1 (14.5 oz) can tomato sauce

1 (14.5 oz) can petite diced tomatoes

1 (15 oz) can pinto beans

1 (15 oz) can black beans

1 (15 oz) can kidney beans

1 (15 oz) can garbanzo beans

1 (29 oz) large can white hominy

1 (1.25 oz) pkg mild chili seasoning mix

1 (1 oz) package ranch dressing mix


1. Set crock pot to high and add broth, chopped tomatoes, seasoning packets, and pepper.

2. Drain and rinse the beans and hominy. Add to the crock pot.

3. Brown the beef, chopped onion, and garlic over medium heat. Add to the crock pot. Turn the crock pot down to low for 8 hours or continue cooking on high for 4-5 hours. Check for seasonings (or extra beef broth/tomatoes) and add as necessary half way through.

Spice it up with green Tabasco, vinegar from jarred jalapeƱos, shredded cheese, sour cream, and/or Fritos.

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