Some Friends from church brought our family a crock pot full of this delicious concoction years ago when our second son, Blake, was born. It's such a Southwestern comfort food and you can make it spicier by adding some jalapeno slices at the end of cooking, or cool it down with a dollop of sour cream. I think it would be the perfect food to have for dinner the night before Thanksgiving....you know, when you're up to your elbows in pie crusts and stuffing!
2 lbs. ground beef
2 medium onions, chopped
2 green peppers, chopped
2 (1 lb.) cans tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt
2 tsp Worcestershire sauce
1 C raw rice (long-grain)
Brown beef in skillet and drain off fat. Put all ingredients in Crock Pot. Stir thoroughly Cover and cook on low 6 to 8 hours. (High for 4 hours)
(My favorite read this Fall: The Help by Kathryn Stockett)
I will be joining Mom's Crazy Cooking, Blessed with Grace, Gypsy's Corner, Beauty and Bedlam, and All the Small Stuff for their swaps today.