Title: Short-Cut Chili Con Carne
Categories: Crockpot, Main dish, Tex-mex
Yield: 6 Servings

1 lb Lean ground beef
1 sm Onion -- chopped
1 ts Salt
1 Bay leaf
1 ts (2) chili powder
1 ts Worcestershire sauce
2 cn (8oz) tomato sauce
2 cn (16oz) kidney beans --
Drained

In skillet or slow-cooking pot with browning unit, break up beef with fork
and cook until lightly browned. Pour off excess fat. In slow-cooking pot,
combine meat with onion, salt, chili powder, bay leaf, Worcestershire
sauce, tomato sauce, and kidney beans. Cover and cook on high for 2 to 3
hours. Remove bay leaf. Makes 6 to 7 servings.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip