Copyright © 2014 The FOURnet Information Network. All rights reserved.

2 lbs hamburger meat 15/10
1 1/2 cups yellow onion cut, chopped
1 tsp. to 2 tbsp. California chili powder (or to taste)
1 tsp. to 1 tbsp. New Mexico chili powder (to taste)
1/2 tsp to 1 tbsp. garlic powder (to taste)
1 to 2 tsp. smoked paprika
1 tsp. to 1 tbsp. ground black pepper
1/2 to 1 tsp. cumin
(for extra kick add 1 tsp. Cayenne powder)
1 tsp. to 1 tbsp. Kosher salt (or, to taste)
1 - 24 oz can crushed tomatoes
4 tbsp. tomato paste or ketchup
1/3 c. Merlot

Brown meat with some salt and pepper. Mix all ingredients in Crock-Pot. Cook on high 1 hour, then low for 4 to 5 hours. For best results let sit overnight in refrigerator and heat up next day for 3 more hours in Crock-Pot on low.

Submitted by: Hawk Hamilton
Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood