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Erica's Beef and Parsnip Chili

Updated: Sep 27

1 lb lean ground beef

1 can kidney beans

1 can pinto beans

1/2 onion, diced

4 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon oregano

1/2 teaspoon thyme

Salt to taste

2 cups beef stock

1/2 cups tomato sauce

2 medium carrots, diced

4 ukon gold potatoes, large diced

2 parsnips, large diced

2 bay leaves

Note: the spices I measured but the other ingredients are approximations

Heat onion and garlic in a skillet over medium high heat. Add ground beef and spices and cook until browned.

While beef is cooking, dice carrots, potatoes and parsnips.

Place beef mixture on bottom of crockpot. Add beef stock, tomato sauce, carrots, potatoes, parsnips, bay leaves.

Cook on high 4 hours

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