Friday, September 17, 2010
1 lb lean ground beef
1/2 of a white onion, diced
5 cups chicken broth
2 small garlic cloves, minced
1 red bell pepper, seeded and chopped
2 stalks celery chopped
2 potatoes (not peeled) cut into cubes
1 tsp dried basil
1 tsp dried parsley
16 oz Velveeta, cubed (to add later)
Tabasco sauce, optional
Brown the meat on the stove top with the onion, and drain fat.
In a 5-6 quart crockpot, pour in chicken broth. Add garlic, bell pepper, celery, potatoes and spices. Stir in the browned meat and onion.
Cover and cook on low for 6 hours, or until potatoes are tender. Stir in Velveeta 30 minutes before serving.
Garnish with Tabasco sauce if desired.
adapted from a recipe found on A Year of Slow Cooking