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
Ingredients
Method
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.
