Speedy Chile Con Carne(Crock-Pot)

• 1 lb. lean ground beef
• 1 chile brick
• 1 (15 oz.) can Ranch Style beans
• garlic salt and pepper to taste
• 1 c. water
• 16 oz. tomato sauce

1. Brown ground beef and drain well.
2. (I brown mine by placing in a heatproof dish and season with garlic salt and pepper. Microwave on High for 3 minutes.
3. Stir well to break up the beef. Microwave an additional 2 to 3 minutes.
4. Pour into colander which has been placed over a large bowl and allow to drain completely.) Combine in the crock-pot the browned beef, chile brick (I use Owens, as in sausage packaged just like the sausage but it is chile.
5. If not available, any chile brick, usually found in refrigerated case at grocery), water, canned beans and tomato sauce.
6. Stir well and allow to heat on low for 4 to 6 hours. I use this chile for enchiladas, taco salad, chile with rice or just plain old chile!

lean ground beef, brick, beans, garlic, water, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746970 (may not work)