INGREDIENTS:
- 1 16 oz can kidney beans -- drained
- 2 14 1/2 oz can tomatoes
- 2 pounds ground chuck -- coarsely ground
- 2 medium onions -- coarsely chopped
- 1 green pepper -- coarsely chopped
- 2 cloves garlic -- crushed
- 3 tablespoons chili powder
- 1 teaspoon pepper
- 1 teaspoon cumin
- salt to taste
HOW TO COOK
- Put all ingredients in crockpot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).
- Serve with shredded cheddar cheese and tortilla chips.
Ingredients:
- 4 cloves garlic, minced
- 1 green pepper, finely chopped
- 4 tablespoons olive oil
- 1 large (28 oz) can diced tomatoes
- 1 large (28 oz) can crushed tomatoes
- 1 small (6 oz) can tomato paste
- 1 cup of dry red wine
- 1 tablespoon of dried oregano
- 1/2 tablespoon of dried basil
- salt to taste
- 1 tablespoon sugar
Meatballs:
- 1 pound lean ground beef
- 3 garlic minced garlic cloves
- 1 tsp dried leaf oregano
- 1 tsp dried leaf basil
- 1/2 cup of Romano cheese
- 1 tblsp dried parsley
- 1 egg
Preparation:
- Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
- Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano.
- Spaghetti and meatballs ready to serve.. enjoy!!
