Slow-Cooked Chili

Slow-Cooked Chili
1/2 lb bulk Italian sausage
1 lb ground beef
1/2 cup chopped onion
1 28 oz can whole tomatoes, undrained, cut up
1 15 oz can tomato sauce
1 teaspoon sugar
1 to 2 teaspoons chili powder
1 to 1 1/2 teaspoons cumin
1 teaspoon dried oregano leaves
1 15 oz can spicy chili beans, undrained (Green Giant or Joan of Arc brand)
1 15 oz can garbanzo beans, drained, rinsed (Green Giant or Joan of Arc brand)

Procedure
In large skillet, brown sausage, ground beef and onion; drain.
In 3 1/2 to 4 quart crock pot, combine browned meat and remaining ingredients. Cover; cook on low setting for 7 to 8 hours. Garnish as desired.

(suggested ganishes you can try: shredded cheddar cheese or monteray jack, sour cream dolap, sprigs of cilantro...)

Makes 6 1-1/2 cup servings

Chili/Chile Con Carne

Chili/Chile Con Carne

Ingredients

2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3- 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 -1/2 cups crushed tomatoes, (a 29-ounce.can)
1- 3/4 cups Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine (opt.)
1/2 cup Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
1 to 2 tablespoons Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt

HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.

Makes 12 servings