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Chili
1
1
⁄2 pounds hot Italian sausage, removed from casings
1
1
⁄2 pounds lean ground beef
1 medium onion, chopped
2(
3
⁄4-ounce) envelopes chili seasoning mix
2 (16-ounce) cans kidney beans, drained
2 (14-ounce) cans diced tomatoes
2 (6-ounce) cans tomato paste
2 (15-ounce) cans chicken broth
Crumble sausage and ground beef into large skillet. Add onion. Over medium high
heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in
crock. Add remaining ingredients.
Makes about 3 or 5 quarts.
Cover and cook: Low – 8 hours or
High – 4 hours
Tex-Mex Beef Barbecue
6 pounds brisket of beef
2 (18-ounce) bottles hickory-smoked barbecue sauce
2 (1.25-ounce) envelopes chili seasoning
2 teaspoons chopped garlic
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
1 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well. Add meat and
stir well to coat.
Remove the meat and shred. Return the meat to the crock. Stir well.
Serve on soft rolls.
Makes 8 or 16 servings.
Cover and cook: Low – 10 hours or
High – 5 hours
Main Dish/Entrees
(Using traditional crock)
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