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I made a couple of changes starting with the onion. I wasn't sure what to do it so it was added to the crock along with the meat. The meat was lean boneless ribs and were cooked in a small amount of chicken stock instead of the water. After 4hours the meat was very tender. The broth was strained and fat removed. After adding the beans and salsa the chili was very thick. I ended up adding some of the broth and the onions back to the mix. It is nicely seasoned and since it is cooked in the crock-pot made for an easy meal. Made for *PAC Fall 2008*

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PaulaG October 08, 2008
Green and White Crock Pot Chili