This is a quick and easy dish to prepare and is one of the great comfort foods. I've had the recipe so long I don't remember where I got it. I freeze the leftovers one cup at a time in sandwich size zip lock bags and then collect the small bags into a dated and labeled gallon zip lock bag. Thaw, heat, and serve with a garden salad, a baguette, and a nice chianti.

Ingredients

8 serv.

yellow onion↗1
finely chopped
basmati rice↗1⁄2 cup
uncooked
ground chuck↗1 lb
potatoes↗2
scrubbed not peeled then cubed
celery↗2 stalks
finely chopped
pinto beans↗2 (15 ounce) cans
undrained
tomato sauce↗1 1⁄2 cups
beef stock or chicken stock↗2 cups
Worcestershire sauce↗3 tablespoons
crushed red pepper flakes↗1⁄2 teaspoon
kosher salt↗1⁄2 teaspoon
fresh ground black pepper↗1⁄2 teaspoon

Step-by-step instructions

1
Place the first 6 ingredients in the crock pot, mix well.
2
In a separate bowl mix the remaining ingredients.
3
Pour over the meat mixture, mix well.
4
Cook on high for three hours.

Source: food.com

Original recipe ↗

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