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Ribeye Chili for Two
Save your ribeye leftovers to make chili.
Servings 2
Ingredients
- 1 can Refried Pinto Beans
- 1 can Amy's Organic Chili
- 1/4 48-oz can Vegetable Juice Cocktail
- 2 teaspoons Santa Fe Seasons Chili Blend Or, use chili powder and your favorite spices.
- 1 teaspoon Cumin
- 1 cup water
- 2 each Roma tomatoes, cut in small chunks
- 1-2 cups Ribeye leftovers, cut into strips or chunks
Instructions
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Put all ingredients into Slow Cooker and cook on high for 4 hours or low for 8 hours.
