GE 106724, 840093400 manual Pot au Feu, Texas Chili Soup

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Pot au Feu

3 to 5 qt	51⁄2 to 7 qt
3	6	pounds boneless beef stewing cubes
1	2	Polish kielbasa or other smoked sausage
1	1	(1.5 ounce) envelope brown gravy mix
1	2	(16 ounce) bags frozen vegetables for soup or stew
1	1	(14 ounce) can beef broth
1	2	tablespoons Worcestershire sauce

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 10 hours;

OR High – 5 hours. Makes about 21⁄2 or 5 quarts.

Chili

3 to 5 qt	51⁄2 to 7 qt
1	11⁄2	pounds hot Italian sausage, removed from casings
1	11⁄2	pounds lean ground beef
1	1	medium onion, chopped
1	2	(3⁄4 ounce) envelopes chili seasoning mix
1	2	(16 ounce) cans kidney beans, drained
1	2	(14 ounce) cans diced tomatoes
1	2	(6 ounce) cans tomato paste
1	2	(15 ounce) cans chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef, and onion. Place cooked meat mixture in crock. Add remaining ingredients. Cover and cook on: Low – 8 hours; OR High – 4 hours.

Makes about 3 or 5 quarts.

Texas Chili Soup

3 to 5 qt	51⁄2 to 7 qt
3	5	(16 ounce) cans red kidney beans, drained
1	2	(1.25 ounce) envelopes chili seasoning
1	2	(15 ounce) cans tomato sauce
1⁄2	1	cup chopped onion
11⁄2	3	pounds stew beef, cut in cubes
1	2	(14 ounce) cans beef broth
1⁄2	1	teaspoon salt
1⁄2	1	teaspoon garlic powder

Combine all ingredients in the crock. Stir well. Cover and cook on: Low – 10 hours;

OR High – 5 hours. Makes about 3 or 5 quarts.

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