This ‘shipwreck’ dish takes comfort to the next level

Crockpot Chili Potatoes

Ingredients:

• 1 pound 80/20 ground beef
• 3 russet potatoes, peeled and sliced ½-inch thick
• 1 white onion, diced
• 2 stalks celery, sliced
• 1 15-ounce can red kidney beans, drained
• 1 cup sliced white button mushrooms
• 2 21-ounce cans condensed tomato soup
• 1 packet taco seasoning
• 1½ cups water
• 1 cup shredded sharp cheddar cheese for garnish

Directions:

1. In a large skillet, brown the ground beef over medium-high heat until fully cooked.
2. Drain meat and add to the slow cooker.
3. Add all other dry remaining ingredients, except cheddar cheese garnish, to the slow cooker.
4. Mix together until all ingredients are thoroughly incorporated.
5. Then add tomato soup and water.
6. Mix well.
7. Cover slow cooker and turn on low power for 7 hours. Do not open or stir the stew while it’s cooking.
8. After 7 hours, remove the lid and carefully taste and adjust seasonings. Allow to cook an additional hour if needed.
9. Serve the stew directly from the slow cooker using a ladle. Serve hot in individual bowls, garnished with a portion of shredded cheddar cheese and any of your other favorite chili toppings.