Ok! So I've added everyone as authors, which just makes the blog you're own. I think it would be easy if you could BOLD the ingredients. And of course any tips, thoughts, suggestions regarding the recipe is always wonderful. Dinner recipes are certainly not a requirement but don't go all desserty on us.. 'cause that's just mean :) Add any suggestions to the "HEALTHY IDEAS" and put new ideas first and but ** by a new idea. I would love to add new fun gadgets to the blog, but I can't find anything great although I know it's possible. So feel free to add fun things :) I would LOVE a like/dislike gadget or a way to rate the recipes.

Lets try to keep this going! It could turn out pretty cool. I don't plan on sharing this blog with many people, we'll see how well we keep this going. (I'll delete this intro soon)

Thursday, October 21, 2010

Slow-Cooker Chili!




What You Need

1-1/2 lb. lean ground beef
1 can  (16 oz.) no-salt added tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can  (15 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup  frozen corn, thawed, drained
1 onion, chopped
2 Tbsp.  chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It


BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR just before serving. Serve topped with the cheese. 



My all time favorite Chili!  It is so simple and amazingly delicious.  I add a bit more corn than called for and I never thaw it and it works out just fine.   Don't forget the cornbread! 
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