Crockpot Chili and Chicken Recipe
3 pcs of whole chicken breast fillet (about 2 lbs); chopped into 1-inch pcs
1 c of onion; sliced
1 c of green bell pepper; diced
2 canned Mexican stewed tomatoes (16 oz each)
2/3 c of picante sauce
2 Tbsps of veggie oil
1 canned chili beans
1 tsp of cumin
1 tsp of chili powder
2 cloves of garlic; crushed
1/2 tsp of salt
1/2 tsp of ground black pepper
Place a medium-sized skillet with veggie oil over medium heat. When the oil is hot, fry garlic and onions for a minute. Toss in the chicken and green bell pepper. Fry ’til veggies wilt.
Transfer this to the crockpot together with stewed tomatoes, chili beans, picante sauce, chili powder, cumin, salt, and ground black pepper. Stir well. Cover with lid. Set heat to low.
Cook for 4-6 hours, stirring occasionally. May be used as topping together with grated Cheddar for baked rice meal; or as topping for tortilla chips
>> Crockpot Chili and Chicken Recipe
Crockpot Chili con Carne Recipe I
Salt & pepper
1/2 tsp of chili powder
1/2 tsp of garlic salt
1 pc of onion (large); chopped
1 green bell pepper (large); chopped
1 jalapeno (large)
1 tsp of sugar
1 canned kidney beans
1 Tbsp of butter
1 canned tomato puree
2 lbs of beef (ground)
2 garlic cloves; crushed
2 canned tomatoes; crushed
2 canned chili hot beans
Place a medium-sized skillet with butter over medium heat. When butter melts, fry garlic and onions for a minute. Toss in the beef and chopped green bell pepper. Cook ’til beef is light brown.
Add jalapeno, chili powder, garlic salt, salt, ground black pepper, sugar, tomato puree, crushed tomatoes, kidney beans, and hot chili beans. Stir constantly for 5 minutes. Transfer to crockpot. Cover with lid. Set heat to low. Cook for 8-10 hours.
Serve immediately with cheese sauce over tortilla chips. Set to cool at room temperature placed in the fridge; and then warmed the following day.
>> Crockpot Chili con Carne Recipe I
Hamburger Dip Recipe
1 c. of onions, chopped
1/4 tsp. of powdered garlic OR
2 minced garlic cloves
Salt for seasoning
2 (8-ozs.) cans of sauce (tomato)
1/2 c. ketchup
1.5 tsps. oregano
2 tsps. sugar (white & granulated)
2 (8-oz.) pkgs. of softened cream cheese, diced
2/3 c. of Parmesan, grated
1 tsp. powdered chili (mild)
Get your skillet and brown up your beef together with the onions. After beef has browned, drain drippings off. Get your Crockpot and add in the browned beef and the onions then put in powdered chili, Parmesan, cream cheese, sugar, oregano, ketchup, tomato sauce, salt & garlic.
Cook, covered, at low settings until the cream cheese melts and the whole mixture starts to come together (1.5-2 hrs.).
Then, give the dish some stirring and then make the necessary adjustments to its taste. Best served together with some cubed bread (French) or some chips (tortilla).
If you prefer a hotter recipe then use really hot powdered chili instead of the mild we are using here and you can also chop up jalapenos to mix together with the dish for that added kick.
Spicy Refried Bean Dip Recipe
2 c. of shredded cheese (Monterey Jack)
2 (16-ozs. each) cans of beans (refried)
1/2 c. of onions, chopped
Few dashes of Tabasco
1 (1 1/4-oz.) pkg. of taco seasoning-mix
Chopped chiles (mild) or jalapeno
Put the Tabasco, cheese, onions, seasoning mix & beans inside your Crockpot then mix everything well. Add in chiles.
Cook covered at low settings until the cheese melts (1 hr.) then add in a small amount of water once you see that mixture is quite thick to your taste. Dish should be served direct from your Crockpot and accompanied with chips, French-bread or crackers.
The recipe makes four cups.
Crockpot Chili con Carne Recipe VII
1 Tbsp of butter
3 Tbsps of shortening
2 c of onion; minced
2 cloves garlic; pound
3 cubes of beef bouillon; crushed
4 Tbsps of chili powder
1.5 tsps of paprika
1 tsp of ground cumin
1 tsp of oregano
1/2 tsp of cayenne pepper
1 canned tomatoes (28 oz)
1 canned tomato paste (8 oz)
1/2 c of beef stock
4 canned red kidney beans (1 lb each)
4 lbs of ground beef
Place a nonstick skillet with butter over medium heat. When butter melts, saute garlic and onion for one minute. Add beef, saute ’til light brown.
Transfer to crockpot together with the rest of the ingredients. Mix well. Cover with lid. Set heat to low. Cook ’til beans are tender (about 8-10 hours), stirring occasionally.
>> Crockpot Chili con Carne Recipe VII
Texas Chili Recipe
6 slices of bacon
1 (28-oz.) can of tomatoes, sliced
2 (15-oz.) cas of drained beans (kidney)
2 pounds cubed beef (boneless)
1 cup onion, chopped fine
1 (8-oz) can of tomato-sauce
1/2 cup of carrots, sliced thin
1 teaspoon of salt
1/2 cup of green peppers, chopped fine
1/2 cup of celery, chopped fine
2 tbsps. parsley, minced
2 garlic cloves, minced
2 tbsps. powdered chili
1 pc. bay leaf
1/8 teaspoon of pepper
The bacon should be fried until crispy then drain them on some paper towels. 1/2 of the cubed beef should be browned on the bacon fat for 5 mins. Put inside your Crockpot.
Do the same with the remainder of the meat. Next, add all other ingredients inside your Crockpot. Cook covered at low settings for 10 hrs. until beef becomes tenderized.
Occasionally stir it. If there is no Crockpot available then just use a big pot w/cover at cook at the stove at low settings then just follow the same directions.
Refried Bean Dip Recipe
1 can (20-ozs.) beans, refried
1/2 c. of spring onions, chopped
1/4 tsp. of salt
2 tbsps. taco-sauce (bottled)
1 c. of cheddar, shredded
1 can (4-ozs) chopped chiles (green)
Chips (tortilla)
Inside your crockpot, mix together sauce (taco), salt, onion, chiles, cheese & beans. Cook covered at low settings for about 2-2.5 hrs. Best served warm directly from your crockpot.
No-Bean Chili Recipe
2 lbs. beef (ground) OR lean stewing beef (cubed)
1 (6-oz.) can of tomato paste
A (16-oz.) can of tomatoes (stewed), if desired
1 (8-oz.) can of sauce (tomatoe)
2 tbsps. powdered chili
1.5 tsp. salt
A tsp. hot pepper sauce (add additional if you want)
Mix together all the ingredients inside your crockpot/slow cooker. Cook covered at low settings for about 8 to 10 hrs. You can blend in 1 can pinto beans (or any beans) to make it heartier.
Makes 4-6 servings
Crockpot Little Smokies Recipe
2 pkgs. cocktail wieners/sausages
1 med. jar of sauce (chili)
1 med. jar of jelly (grape)
Mix together all ingredients inside your slow cooker then cook at low settings for 6-8 hrs.
Favorite Crockpot Chili Recipe
2 pounds of beef (chuck), ground coarsely
2 (16-oz.)cans of kidney beans (red), drain the juices out
2 (14-oz.)cans of tomatoes, drain out the juices
2 medium onions, chopped coarse
1 pc. Seeded & chopped coarse green bell pepper
2 to 3 tbsps. of powdered chili
2 peeled & crushed garlic cloves
A tsp. of pepper (black)
Pepper & salt for seasoning
A tsp. of cumin
Get any big, nonstick pan then saute your grounded chucks until it browns then make sure its drippings are drained. Get your slow cooker & place your browned meat then all remaining ingredients inside your 3.5-4 qt. slow cooker.
When there is no big Crockpot available & only 1 small one is then, just divide this dish into 2 batches.
Make sure that you are stirring every so often then mix everything together. Dish must be cooked, covered, at low settings for about 10 – 12 hrs. This dish produces about 12 c. home-made chilies.
Crockpot Chili con Carne Recipe II
1 Tbsp of butter
1 garlic clove; crushed
1/2 onion, chopped
1 lb of hamburger meat
1 lb of Mexican Velveeta cheese (mild); grated
1 canned chili (without beans)
Place a medium-sized skillet with butter over medium heat. When the butter melts, fry garlic and onions for a minute. Add the meat. Fry ’til light brown. Drain.
Transfer to crock pot together with cheese and chili. Mix well. Cover with lid. Set heat to low. Cook ’til cheese melts (about 1.5 hours). Stir occasionally. May be served warm together with salsa over tortilla or potato chips.
>> Crockpot Chili con Carne Recipe II
Velveeta Salsa Dip Recipe
1 lb. of cubed cheese (Velveeta)
1 pkg. of salsa/Picante sauce
2 tbsps. cilantro (if desired)
Put cheese and sauce (picante) inside your crockpot then cook at high settings and make sure to stir if often until cheese melts and everything is mixed well. Add cilantro after cheese melts. Serve together with the chips (tortilla).
Note: Picante/salsa can be subsitituted with 2 tomato (chopped) w/chiles. Try to experiment with the ingredients to get the right blend for your taste buds
Crockpot Chili con Carne Recipe VIII
1 to 2 lbs of beef; browned & ground
2 canned beans (chili hot)
2 canned pinto beans; drrained
2 canned tomatoes (Rotel)
2 canned kidney beans; drained
1 pkg of chili seasonings
2 canned kidney beans (dark red); drained
1.5 tsps of butter
1 clove of garlic; minced
1 onion; chopped
Place a nonstick skillet with butter over medium heat. When butter melts, saute garlic and onion for one minute. Add beef, saute ’til light brown.
Transfer to crockpot together with the rest of the ingredients. Mix well. Cover with lid. Set heat to low. Cook ’til beans are tender (about 8-10 hours), stirring occasionally.
>> Crockpot Chili con Carne Recipe VIII
Crockpot Chili con Carne Recipe V
60 to 70 oz of kidney beans (light or dark); washed
1 lb of beef; ground, cooked & washed
16 oz of tomatoes; skinned & sliced
16 oz of tomato paste
1/2 onion (small); minced
1 green pepper (small); minced
1 tsp of Cayenne pepper
1 pkg of chili seasoning
Combine all ingredients in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours (’til beans are tender), stirring occasionally. May be served with garlic sauce, tortilla and cheese.
>> Crockpot Chili con Carne Recipe V
Chicken N’ Chili Recipe
1 pc of celery heart; chopped
2Tbsps of olive oil
2 pcs of chicken breast fillets; skinned & cut into 1/4-inch cubes
1 onion (medium); chopped
2 canned of tomatoes (stewed), chopped
1 canned chick peas
6 oz of mushrooms; chopped
16 oz salsa (medium)
Place a large nonstick skillet with olive oil over medium heat. When the oil is hot, toss in the chicken. Roll it over on the oil ’til evenly browned. Remove from heat.
Transfer the chicken to the crockpot together with celery, onions, tomatoes, salsa, mushrooms, and chick peas. Stir well. Cover the crockpot. Set the heat to low.
Cook for about 6-8 hours. May be used as a filling for tacos or may be served over crusty bread
>> Chicken N’ Chili Recipe
Sour Cream Chili Bake Recipe
1 lb. beef (ground)
1/2 c. of processed cheese (American), shredded
1 (15-oz.) can of drained beans (pinto)
1 c. of water
1 (10-oz.) can of enchilada style sauce
1 c. of sour-cream
1 (8-oz.) can of sauce (tomatoes)
4 c. of chips (corn)
1 c. of processed cheese (American), shredded
1 tbsp. of minced onions (instant style)
In a skillet, saute your beef until it gets browned then drain. Take out meat from skillet then put it inside your Crockpot. Add in 1 c. of water, onions, 1 c. of cheese, tomato & enchilada sauces and beans. Set aside one cup of chips (corn).
In a skillet, saute your beef until it gets browned then drain. Take out meat from skillet then put it inside your Crockpot..
When serving it, just finish with a topping of the remainder of the cheese, the chips that were set aside and sour-cream.
Mexican Chili Recipe
1 pound of beef (ground)
A dash of black pepper
2 cans (15.5-oz. each) drained kidney beans (red)
1 (28-oz.)can of tomatoes, sliced
1 (6-oz.)can of tomato paste
1 cup of celery, chopped
1 (4-oz.)can of drained chili peppers (green), chopped
1 cup of onion, chopped
1/2 cup of green peppers, chopped
1 tsp. of salt
2 tbsps. of sugar
1/2 tsp. of powdered garlic
1 tsp. of marjoram (dried), crushed
1 pc. bay leaf
On your skillet, cook the beef until they are browned then drain off drippings. Mix together all the ingredients inside your slow cooker/crockpot. Cook covered at low settings for about 8-10 hrs.
After it has cooked, take out the bay leaf then stir it up prior to serving. The dish serves 10 and is really good with some cornbread.
Beef, Black Beans and Chili Recipe
3/4 c of black beans; cooked
1 lb of beef stew; cubed
3 Tbsps of oil
1/4 c of onion; minced
1/4 c of green peppers; sliced
1/2 c of green chilies; cut into small cubes
3-4 beef bouillon cubes
1/4 tsp of cumin; ground
1 tsp of garlic; minced
1 c of cheese (Monterey Jack or Cheddar); shredded
1/2 tsp of salt & pepper
3 Tbsps of tomato paste
Place a large nonstick skillet with oil over medium heat. When oil is hot, saute the garlic and onions for about a minute. Add the beef and green bell pepper; and saute ’til beef is light brown. Drain.
Transfer beef into the crockpot together with black beans, green chilies, tomato paste, beef bouillon, ground cumin, salt and pepper. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally. Serve as topping for steamed rice. Sprinkle with grated Cheddar.
>> Beef, Black Beans and Chili Recipe
Hot Artichoke Dip Recipe
6 ozs. of marinated hearts of artichokes
1/3 c. of sour-cream
1/3 c. of mayo
1 tbsp. diced pimento (if desired)
1/2 c. of grated Parmesan
1/8 tsp. of powdered garlic
Artichokes should be drained and then chopped for starters. Mix together all the ingredients for this dish and put them in your slow cooker. Cook, covered, for 30-60 mins. just until it heats up. Best served together with asstd. crackers or chips (corn or tortilla).
Sunshine Squash Recipe
1 (2-lb.) peeled, seeded & cubed squash (butternut)
1 (15-oz.) can of drained corn
1 (14.5 oz.) can of undrained tomatoes
1 tbsp. + 1.5 tsps. of tomato paste
1/4 tsp. of pepper (black)
1 med. onion, chopped coarse
1 garlic clove, minced
1 pc. bell pepper (green), seeded & sliced in 1-inch pcs.
1 can of green chiles, chopped coarse
1/2 c. of chicken stock
1/2 tsp. of salt
Mix together all the ingredients aside from the paste (tomato) inside your crockpot. Cook covered at low settings for 6 hrs. or just until the squash gets tender. Take around 1/4 c. of the liquids from cooking then blend it with the paste.
Then, add this onto your crockpot. Cook for an additional 30 mins. or just until the mixture gets thick and it is all heated thoroughly.
Makes 6 to 8 servings
Mexican Cheese Dip Recipe
1/2 lb. of Velveeta
1 tsp. of Taco-seasoning
1/2 of a can of tomatoes w/ chilies (Ro-Tel)
Cheese should be cut into cubes then place then inside your slow cooker/crockpot. Cook covered at auto settings for 30 mins. or just until cheese melts all the while stirring it every now and then.
Next, add in seasoning and tomatoes then continue cooking for another 30 mins. Dish is best served with some chips(corn/tortilla).
Hearty Chili Recipe
1 lb. turkey (ground)
1/2 chuck (ground)
30 ozs. of tomato sauce
ozs. vegetable tomato juice (V-8 brand)
1/2 cup of onions, chopped
1/2 cup of celery, chopped
1 tablespoon of powdered chili
1 cup of green peppers, chopped
1 cup of mushrooms, chopped
1 small jalapeno (if desired)
14 ozs. tomatoes (stewed)
1/2 cup of wild uncooked rice
1 oz. of chili seasoning mix
2/3 cup of chili beans
On a skillet, saute beef and turkey meats until they have browned up. Make sure to drain off the excess fat. Get your Crockpot and place remainder of your ingredients inside the pot then add in the browned meats.
Cook at low settings for about 6-9 hrs. Best served together with some freshly made corn bread or your favorite crackers.
Crockpot Chili con Carne Recipe III
1 Tbsp of butter
1 jar of picante sauce (large, mild, 16 oz)
2 canned refried beans
1/2 tsp of chili powder
1 lb ground beef
1 pc of onion; diced
Salt & pepper
8 oz of Cheddar cheese; grated
1/4 cup of jalapenos; sliced
8 oz of sour cream
Place a medium-sized skillet with butter over medium heat. When the butter melts, saute chopped onions ’til transparent. Toss in the beef light brown. Transfer to crockpot.
Add in the picante sauce, refried beans, sour cream, chili powder, salt, ground black pepper, Cheddar, and chopped jalapeno. Stir well. Cover with lid.
Cook on low ’til cheese melts (about 1.5 hours), stirring occasionally. Use as topping for blanched veggies. May also be served with salsa over tortilla chips.
>> Crockpot Chili con Carne Recipe III
Green Chile-Stuffed Chicken Breasts Recipe
4 pcs. skinned & boned halves of a chicken breasts, pound them out thinly
3 ozs. cream cheese
3/4 c. of cheese (Monterey Jack/Cheddar), shredded
4 ozs. chiles (green)
1/2 tsp. of powdered chili
Pepper & salt for seasoning
A can of soup (cream of mushroom)
1/2 c. of enchilada sauce (hot)
Mix together well shredded cheeses, salt, pepper, powdered chili, chiles and cream cheese. Put atop each pounded chicken pc. a big scoop of the cheesy mixture and roll chicken breasts up into rolls.
Put the rolls inside your crockpot with the seam sides facing down then top the rolls generously with remainder of the cheese mix, sauce (enchilada) and soup. Cook, covered, at low settings for about 6-7 hrs. Recipe makes four servings.
Black Beans and Chili Dip Recipe
1/4 tsp of red pepper flakes; crushed
1 black beans (dry)
6 cloves garlic; pound
2 Tbsps of oil
2 pcs of onions; sliced
1 Tbsp of cumin; ground
1 tsp of oregano; dried
1 canned tomatoes in juice (28 oz); chopped
1 Tbsp of chili powder
2 c of water
1 Tbsp of soy sauce
1 Tbsp of red wine vinegar
1 canned tomato paste (6 oz)
2 canned contrasting beans (Great Northern, pinto, garbanzo, etc.); drained & rinsed
Garnishes: cheese (grated), parsley (chopped), onion, sour cream, etc.
1 bay leaf
Wash the black beans. Drain it; and then toss it into the crockpot. Pour in some water to soak beans up to 2 inches deep. Cook beans on low for 8-10 hours. Drain, and then set aside.
Place a medium-sized skillet with oil over medium heat. When the oil is hot, saute garlic, pepper flakes and onions for a minute. Stir in cumin together with chili powder. Stir for about 2 minutes more. Remove from heat and pour over the cooked black beans.
Afterward, add the oregano, bay leaf, tomatoes in juice, soy sauce, water, tomato paste, and red wine vinegar. Stir it well. Cover with the lid. Cook for another 6-8 hours.
Toss the contrasting beans into the mixture about 1 hour prior to serving. Top with grated cheese, sour cream, and chopped parsley. This may be used as a dip for Indian Nan bread or a topping for crusty bread.
>> Black Beans and Chili Dip Recipe
Crockpot Chili con Carne Recipe IV
1 lb of hamburger (lean)
2 pcs of onions; minced
2 garlic cloves
1/2 tsp of cumin
2 Tbsps of chili powder
2 canned tomatoes (16 oz)
2 canned kidney beans; drained
2 canned tomato soup
Salt & pepper
Cheddar cheese; melted or ranch dressing (optional)
1 Tbsp of butter
Place a medium-sized nonstick skillet with butter over medium heat. When butter melts, saute garlic and onions for a minute. Add the beef. Saute ’til light brown. Add cumin and chili powder. Stir for about a minute more. Remove from heat. Transfer to crockpot.
Add the tomatoes, tomato soup, kidney beans, salt, and pepper. Stir well. Cover with lid. Set heat to low. Cook ’til beans are tender (about 8-10 hours). Stir occasionally. Best with tortilla or potato chips. Top it with melted cheese and ranch dressing (optional).
>> Crockpot Chili con Carne Recipe IV
Taco Chili Recipe
1.5-2 lbs. beef (ground lean)
1 med. chopped onion
1 (1 1/4-oz.) package of seasoning mix (taco)
1 (15-oz) can of beans (chili) in sauce
2 (14.5-oz.) cans of tomatoes (diced)
1 (16-oz.) can of rinsed & drained beans (pinto)
1 c. of corn (whole kernel), frozen
1 (10-oz.) can of tomatoes (diced) w/green chilies
Cheese, shredded (cheddar, mozzarella or monterey jack)
tortilla chips ( crushed)
Onto a skillet, saute onions and beef until they are browned & onions become tenderized. Split it into 2 batches for easier cooking. Excess fat should be drained. Put the cooked meats & onions into your 3.5-5-qt. Crockpot.
Next, add in taco-seasoning, tomatoes, tomatoes w/green chilies, beans (pinto), beans in sauce, & whole kernel corn. Cook covered at low settings for about 8-10 hrs. or if cooking at high then cook time is only 4-5 hrs. Finish with a sprinkling of cheese & tortilla chips.
Serves 8
Savory Salsa-Corn Cake Recipe
2 (8-oz.) boxes of corn muffin-mix
3-4 tbsps. salsa (chunky style)
1 (15-oz.) can of corn (creamed)
2 tbsps. of margarine (softened)
2 pcs. eggs
1 (4-oz.) can of chiles (green), drained & chopped
1/2 c. of sour-cream
Inside a medium-sized bowl, mix together margarine, chiles, sour cream, eggs and corn (creamed). Using a wire whisk, make sure to blend everything together. Next, add in the muffin-mix and stir well.
Make sure to grease your 3.5 qt. Crockpot using butter/margarine then add in your batter onto your Crockpot. Put salsa atop & slice into batter. Cook covered at high settings for 2.5 hrs. Turn off the heat then partly open the lid of your pot for 15 mins.
Using a sharp knife, loosen the sides then invert the cake into a big plate/platter. If some of your corn cake top has stuck to your pot’s bottom, then just cover it with some sour cream or salsa and finish with green onions scattered as garnish.
Makes 6-8 servings
Grape Jelly Meatballs Recipe
1.5 c. of sauce (chili)
1 c. of grape/currant jelly
1 – 3 tsps. mustard (Dijon)
1 lb. beef (lean & ground)
1 slightly beaten egg
3 tbsps. fine bread-crumbs (dry)
1/2 tsp. salt
Mix together mustard, jelly & chili sauce inside your slow cooker/Crockpot and be sure to blend them all together. Cover your pot & cook at high settings while meatballs are in the preparation stage.
On a bowl, blend together remainder of the ingredients & be sure to mix them well. Make 30 pcs. of meatballs out of the mixture. Preheat your oven at 400′ F and bake the meatballs for about 15-20 mins and make sure to they are well drained.
Place baked meatballs into your Crockpot and make sure that balls are evenly coated with the sauce. Cover your Crockpot and continue cooking for another 6-10 hrs.
Spicy Chicken Wings Recipe
3 tbsps. Vinegar
1 package of Dry salad-dressing (Hidden Valley Ranch)
24 pcs. of chicken wing, drummettes
1/2 cup of butter, melted
1/4 cup of pepper sauce (hot), or you can add lesser
Oven should be preheated to around 350′ F. Combine all the ingredients inside a bowl aside from the dressing mix and chicken drummettes. Put the wings onto a baking pan/dish in 1 layer then pour the mixture on the wings.
Finish with a sprinkling of the dressing. Bake in the oven for 25 to 30 mins. or just until they brown up. Sprinkle paprika as desired. The chickens can also be cooked inside your Crockpot at low settings for 4-5 hrs.
Crockpot Chili con Carne Recipe VI
1 canned kidney beans (16 oz); strained
2 canned tomatoes (14.5 oz)
2 lbs of chuck; ground coarsely
2 pcs of onions (medium); chopped coarsely
1 pc of green pepper; chopped coarsely
3 Tbsps of chili powder
2 garlic cloves; crushed
1 tsp of pepper
1 tsp of salt
1 tsp of cumin
Combine all the ingredients in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours (’til beans are tender), stirring occasionally.
May be served with tortilla (or potato) chips, garlic sauce (or ranch dressing), and melted Cheddar.
>> Crockpot Chili con Carne Recipe VI
Crockpot Spicy Dip Recipe
2 lbs. cheese (Velveeta)
2 lbs. cooked & drained hamburger
1 big jar of taco sauce (Old El Paso) OR
1 big jar of tomatoes (Rotel)
1 big onion, finely chopped
Combine all ingredients inside your slow cooker and wait until cheese melts. Serve dip while still fairly hot.