Stir fry in a skillet, drain and place in a large slow cooker:
3 lbs Mild Sausage
2 TB minced Garlic
2 Green Bell Peppers, chopped
2 Onions, chopped
3-4 stalks Celery, chopped
Add to the slow cooker:
2 cans diced tomatoes, liquid included
1 can black beans, liquid included
1 TB Cajun Seasoning
2 tsp Salt
Cook on low for 4 hours.
Then add 24 oz. Extra Small Shrimp (cooked, peeled)
Serve Jambalaya over Rice.
This has been my family's favorite chili recipe because it is loaded with hamburger and not too spicy. There are some fantastic and unique chili recipes out there. However, it seemed like around our table someone would turned up their nose when there were too many beans, another wouldn't like it if there were too many tomato pieces and another wouldn't care for it if it was too spicy. After a lot of experimenting, this is the recipe that seemed to fill hungry tummies so I kept making it.
Another reason I love it is because the ingredients I often have on hand or are easy for my husband to find if he needs to pick something up for me at the store. My prep time to pull everything together is relatively short and easy. I mean, who doesn't need a recipe with "simple" in the title! (If you want to use organic grass fed beef, soak and cook your own beans and harvest veggies from your own garden, you are amazing! I'm not quite there yet!)
This recipe will feed a crowd of people so it has often been a "go to" when we have guests over. Since it doesn't have a super spicy flavor, it is favorable to almost everyone, even young children. And if they don't like it, they can always fill up on the cheese and crackers!
3 lbs Ground Beef
1 Onion diced
1 Bell Pepper diced
3 15 oz cans light or dark Kidney Beans
3 15 oz cans Petite Diced Tomatoes
1 cup Water
1 tablespoon Salt
1 teaspoon Ground Cumin
2 tablespoons Chili Powder
In a large skillet, brown ground beef with diced onion and pepper. Cook on the stove top until the vegetables are soft. Then drain.
Next, stir all ingredients into a large slower cooker (mine is a 6 Qt Crock Pot).
Cook on low for 3 hours.
Serve with cheese and crackers.
This recipe is perfect on a cool day to feed 8 or so people. And like any type of bean soup or stew, it's just as good, if not better, leftover. (I like to make it for a fall afternoon of football and lots of activities as it can easily be served immediately or heated up later.)
White rice is the perfect complement to this recipe and should be made in tandem with it!
Ingredients for Stew...
1 cup lentils
7 1/2 cups water
2 beef bouillon cubes
1 bay leaf
2 teaspoons salt
3 lbs mild sausage
1 onion diced
4 stalks celery chopped
1 clove or a heaping tablespoon minced garlic
12 ounces tomato paste
1/4 teaspoon oregano
In a large pot, bring to a boil and simmer 20 minutes: lentils, 2 1/2 cups of the water, beef bouillon cubes, the bay leaf and 1 teaspoon of salt. (The lentils will be soft and all the water absorbed by the end of about 20 minutes.)
In a separate large pan saute sausage, celery, onion and garlic. Once the sausage is cooked and the vegetables are slightly soft, drain off the excess fat. Add sausage/vegetable mixture to cooked lentils in the large pot. Then add 5 cups water, tomato paste, oregano and 1 teaspoon salt and stir well. Simmer for 20 minutes.
Serve over white rice to fill lots of hungry stomachs!