Chili
Yield: 8-10
servings
1 lb lean ground beef
1 medium onion, chopped
1 (15-oz) can Hunt’s Ready Tomato Sauce® special chunky style
1 (15-oz) can tomatoes, garlic-style
1 (15-oz) can chili beans
1 tsp chili powder
2 tbsp dill pickle juice
1. Sauté ground beef and onion until done and drain.
2. Combine with remaining ingredients in the Slow Cooker. Cover and cook on
LOW for 5-6 hours.
ENTREES
Beef Pot Roast
Yield: 10
-12 servings
1 (3-lbs) rump or chuck roast
1 tsp salt
1 4
tsp pepper
3 medium potatoes, peeled and quartered
3 carrots, cut into 2-inch pieces
1 medium onion, halved
1 / 2
cup water or beef broth
1. Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of the Slow Cooker. Top with roast, then
add remaining vegetables and liquid.
3. Cover and cook on LOW for 8-10 hours.
Sausage and Kidney Bean Stew
Yield: 4-6 servings
1 lb Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 tsp fresh minced garlic
1 (15-oz) can whole tomatoes
1 (16-oz) can kidney beans, drained
2
tsp dried oregano
2
tsp dried basil
1. Sauté sausage and drain. Combine ingredients in Slow Cooker.
2. Cover and cook on LOW for 7-8 hours or until vegetables are tender.
Spaghetti Sauce
Yield: 2
-1/2
quarts
1 lb Italian sausage or lean ground beef
1 small onion, chopped
1 small green pepper, chopped
1 tsp chopped fresh garlic
2 (15-oz) cans tomato sauce
1 (10-oz) cans tomato puree
2 (6-oz) cans tomato paste
1 / 2
cup water
1 tsp dried oregano
1 / 2
tsp dried basil
1 / 4
tsp dried thyme
1 / 4
tsp pepper
1. Sauté sausage or beef, onion, green pepper, and garlic. Drain.
2. Add to Slow Cooker with remaining ingredients. Cover and cook on LOW for
8-10 hours or until thick and bubbling.
MAXSC4W Use and Care Guide
15.