Chili Casserole
Cooking MethodSlow Cooker
Ingredients
- 1 pound bulk pork sausage
- 2 cups water
- 1 can chili beans, undrained
- 1 can diced tomatoes, undrained
- 3/4 cup long-grain rice, uncooked
- 1/4 cup chopped onion
- 1 tablespoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 3/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 cup shredded Cheddar cheese
Instructions
In a skillet, cook sausage until no longer pink, drain. Transfer to a slow cooker. Add the next 10 ingredients, stir well. Cover and cook on Low for 7 hours or until rice is tender. Stir in cheese during the last 10 minutes of cooking time.
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