Slow Cooker Chili con Carne

Slow Cooker Chili con Carne

By 24 November 2014

Slow cooker chili con Carne


While they are browning, combine all other ingredients in resealable freezer bag. When the browned mince and onion has cooled down, add it to the rest of the ingredients in the freezer bag and zip closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Empty from bag into slow cooker and cook on high for 3-4 hours or low for 7-8 hours.

Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>