CCFB News» January 2019

1 ½ lb lean ground beef               

1 onion, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced                  

2 c fresh tomatoes, diced with liquid (14.5 oz can)

2 c red kidney beans, cooked (16 oz can)

2-3 t chili powder                           

1 t salt

1 t pepper                                        

1 t ground cumin

Cook beef, onion, bell pepper and garlic together in a skillet on med-high heat until beef crumbles and no longer pink.  Place drained beef mixture in a 5-quart slow cooker and add remaining ingredients and cook on high for 3-4 hours or on low for 6 hours.

Recipe reprinted with permission from member, Freeman Fence Co of Brookfield found in our 2018 Cookfresh Recipe Collection Brochure, available online at www.cookcfb.org/discover-local/recipes.

Please submit your recipes for the 2019 Cookfresh Recipe Brochure by mailing to the Farm Bureau or to membershipdebbie@cookcfb.org.