Guest recipe from August Busch
Start your 6-quart crock pot on high. This recipe fits it perfectly.
Combine all of the following ingredients right in the crock pot. Cook the ground beef, pork and onion separately before adding them.
2 pounds of lean ground beef, browned and drained
1 40 oz. can red kidney beans, chopped in a blender
1 pound of lean pork, diced and browned
1 large (1 Lb., 12 oz.) can crushed tomatoes
2 15-ounce cans of tomato sauce
1 12-ounce can of tomato paste
1 10-ounce can of Ro-tel diced tomatoes and chilies
1 large yellow onion, diced and boiled tender
2 teaspoons of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of chopped jalapeno
1 teaspoon of cumin powder
1 teaspoon of dry mustard
1 teaspoon of red pepper flakes
4 teaspoons of chili powder
1 teaspoon of sugar
Sometimes we use whole tomatoes rather than crushed ones. This is ready to eat when it heats through. Cooked for a couple hours is better yet. Stir and taste it often.
Serve on a bed of crushed tortilla or taco chips, and top with grated cheddar cheese. Flavor with Tabasco sauce to taste.
After you get the hang of this you can make it in 45 minutes.