Crock Pot Chili Con Carne

• 4 pounds beef ground
• 3 tablespoons vegetable shortening
• 2 cups onions chopped
• 2 each garlic cloves, crushed
• 4 tablespoons chili powder
• 3 each beef bouillon cubes crushed
• 1 1/2 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon cumin ground
• 1/2 teaspoon cayenne pepper
• 1/2 cup beef stock prefer veal stock if possible
• 28 ounces tomatoes can
• 8 ounces tomato paste can
• 4 each red kidney beans red

1. Heat shortening in skillet and brown beef, discard fat.
2. Combine all ingredients in removable liner, stirring well.
3. Place liner in base.
4. Cover and cook on low 8 to 10 hours; high 4 to 5 hours or auto 6 to 7 hours.
5. Note: Canned or frozen corn can be added if you wish.

beef ground, vegetable shortening, onions, garlic, chili powder, beef bouillon, paprika, oregano, cumin ground, cayenne pepper, beef stock prefer, tomatoes, tomato, red kidney beans

Taken from recipeland.com/recipe/v/crock-pot-chili-con-carne-1649 (may not work)