Posted by: wildflowerz | March 23, 2010

Chili and Slow Cooker Pot Roast

Chili I made last night.  The Roast is just the easy little recipe I use and I’m going to cook it tomorrow.  Tonight I tried something called “Garlic Lovers Chicken.”  Funny, it didn’t taste like garlic.  I’m also trying a new recipe for Artichoke Chicken this week.  I’ll pass on the recipe if it’s any good.

Chili

Ingredients:
1 1/2 pounds ground beef, extra lean
1 cup onion, chopped
1/2 cup water
2 tablespoons chili powder
2 teaspoons splenda
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
2 cans kidney beans, undrained
2 cups stewed tomatoes, undrained, Mexican-style

Instructions:
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.  Add chopped onion and garlic, cooking until onion is tender.  Spray crockpot with nonstick cooking spray.  Place meat mixture into crockpot, followed by remaining ingredients.  Cover and cook on low for 4 hours.

Slow Cooker Pot Roast

Ingredients:
2 cans condensed cream of mushroom soup
1 package onion soup mix
1 1/4 cups water
3 pounds roast, trimmed

Instructions:
In a slow cooker, mix cream of mushroom soup, dry onion soup mix, and water.  Place pot roast in slow cooker anc coat with soup mixture.  Cook on high setting for 3-4 hours, or on low setting for 8-9 hours.

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