This is a truly stick to your ribs lunch or dinner. Of course it is always better the second day. Enjoy
Portion size8 servings
Credits :redjade20 Pearce
Brown ground beef in skillet until cooked. Drain off excessive fat. Put beef into pot or slow cooker. Stir in chili mix add can of stewed tomatoes, add 1/4 of cold water to enpty can and add to chili, stir, add mushrooms, green pepper, onion, and kidney beans. Simmer on low for 1 hr, or in slow cooker on low for 4-5 hours. Cut buns in half butter with garlic butter toast lightly on a cookie sheet in the oven on 400 Degrees When chili is ready put a toasted bun in a bowl pore chili over top and then cover with the tex mex cheese put in microwave for approx 30 secs for cheese to melt. Serve with a ceaser or tossed salad.