Serves 8 to 10. Recipe is by Lou Klaiber. Testing note: If the store is out of yellow or red peppers, as I found recently, I substituted green for yellow. The only real difference is the color.
3 lbs. lean ground beef
¾ cup diced onion
2 red peppers, seeded and cut into 1-inch pieces
1 yellow pepper, seeded, cut into 1-inch pieces
1 (16-oz.) can pinto beans
2 (16-oz.) cans kidney beans
2 (10-oz.) cans Ro-tel tomatoes, mild
½ cup sugar
¼ cup vinegar
1 tbl. Worcestershire sauce
2 tsps. chili powder
1 (16-oz.) can whole-kernel corn, drained
1 (16-oz.) can black beans
1 (16-oz.) jar mild taco sauce
2 bay leaves
1. Brown ground beef with onion and peppers. Drain excess fat. Add remaining ingredients, mix well, and cook in slow cooker for 4 to 6 hours.
2. This recipe may be cooked the day before and left in the refrigerator overnight for enhanced flavor. Reheat and remove bay leaves before serving.
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