Slow and low are key to this great recipe with a hint of Southwest flair.
1 pound ground beef
2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes – undrained
8 fresh scallions, thin sliced
3 carrots, peeled and thin sliced
2 celery ribs, thin sliced
2 garlic cloves, peeled and minced
1 tbs. sugar
1 1/2 tsp. dry basil
1/2 tsp. salt
1/2 tsp. dry oregano
1/2 tsp. cumin – toasted and ground from seed
1/2 tsp. chili powder
2 cans (15 oz. each) black beans, rinsed and drained
1 1/2 cups cooked rice
Cook beef in skillet until browned. Drain. Transfer to slow cooker with next 12 ingredients.
Cover and cook on HIGH for one hour. Reduce heat to low and cook for 4-5 hours until veggies are tender.
Add beans and rice and cook for one additional hour until heated through.
Makes 2.5 quarts.