3 lbs – Ground Chuck

1 TBLS – Olive Oil

1 – 28oz Can – Petite Diced Tomatoes

(YES! You can absolutely substitute 2 jars of WHH Ranch Salsa. Hot if you like it SPICY!)

1 – 29 oz Can – Whole Kernal Corn

3 x – 15.5 oz. Cans – Dark Red Kidney Beans

8 oz – Baby Carrots (diced)

1 – Bell Pepper (diced)

1 – Medium Yellow Onion (diced)

2 cups – Red Potatoes (diced skins and all)

3 Cloves – Garlic (minced)

1 Bag – Lil Tug’s Blue Ribbon Chili

1 cup – Coffee

32 oz – Beef Stock

2 TBLS – Worchestershire Sauce

1 – Bay Leaf (2 if you like Bay Leaf)

Salt and Pepper to Taste

1 – BIG Crock pot (6qt or bigger)


1 ) You animal! Go wash your paws.

2) In a fairly large frying pan. brown your Ground Chuck.
**You might do this in a couple of cookings depending on the size of your pan. Over filling and crowding the meat can make the meat gray and kinda funky looking.

3) Drain grease from Ground Chuck. Add the meat and everything but the corn to the crock pot.

4) If you cook this on “Low” cook it for 8 hours. If you cook this on “High” cook it for 4 hours. Either way, add the corn about 30 minutes before you reduce the heat. That’s about an hour before you serve.

5) Reduce heat to “Warm” and let rest for 30min before serving.

It’s GREAT over buttered cornbread.
Just Sayin’…

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