Thursday, March 22, 2012

Chili 'n' Beans

This recipe was given to me by a former co-worker of mine.  I tweaked it a bit and made it not so hot.  For the slow cooker.  Very delicious!

1 3/4 pound tri-tip roast, cut into small chunks
2 14.5-15 ounce cans of pinto beans, drained (or you can substitute kidney beans or a combination of both, if you prefer)
1 8-ounce can tomato sauce
1 green bell pepper, diced
1 jalapeno chili pepper, diced small (you can remove seeds if you wish)
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder (or more if you prefer a more garlic taste)
1-2 tablespoons Ro-Tel brand zesty tomato and green chili sauce (this sauce seems very spicy to me, so use discretion when adding, but it does give some added flavor)

Garnishes:  Chopped cilantro, chopped onions, shredded cheese, sour cream
  1. Mix all ingredients (except garnishes) in slow cooker.  Cook on low for approximately 8 hours, or until meat is tender.
Makes 4-6 servings.

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