Featured Recipe

Three-Bean Cello Chili

12 Servings
Cook Time: 5 hours
Prep Time: 20 minutes

Ingredients:

• • 2 lb. ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (15 oz. each) chili beans
  • 1 can (15.5 oz.) black beans, rinsed, drained
  • 1 can (15.5 oz.) cannellini beans, rinsed, drained
  • 1 can (15 oz.) tomato sauce
  • 1 can (14.5 oz.) diced tomatoes with mild green chilies, undrained
  • 2 Tbsp. chili powder
  • 6 oz. Copper Kettle, shredded

Directions:

1. Spray 4- to 5-qt. slow cooker with cooking spray.
2. Cook meat in large skillet over medium-high heat until evenly browned; drain. Return meat to skillet.
3. Add onions and garlic; cook 4 minutes, stirring occasionally.
4. Spoon into slow cooker.
5. Stir in all remaining ingredients except cheese.
6. Cover with lid. Cook on LOW 5 to 6 hours. Keep warm for up to one hour on the LOW setting.
7. Serve topped with the Copper Kettle.

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