Skip to main content


Originally sourced from a Companyโ€™s Coming cookbook, with some variations over time.

Scales up linearly. Two batches will fit into a 6-quart (?) slow cooker. Not sure about 3 batches. Makes a great dinner that can be made as hot and spicy as you want


Lean Ground Beef1 lb454g
Chopped Onion1 cup250 ml
Green Pepper, Chopped11
Canned kidney beans, with liquid14 oz398 ml
Canned sliced mushrooms, drained10 oz284 ml
Condensed tomato soup10 oz284 ml
Chipotle Chili Powder (cut with Cyanne pepper to reduce heat as required)1 tsp5 ml
Seasoning Salt1/4 tsp1.25 ml
Sugar1 tsp5 ml
Salt1/2 tsp2.5 ml
Pepper1/8 tsp0.5 ml
Old Cheddar Cheese, grated (to serve with)
Cocoa powder (optional)1 tbsp15 ml


  1. Scramble-fry ground pork. Drain any excess fat.
  2. Dice the onion and green pepper. Aim for pieces just under 1cm3
  3. Combine everything into the slow cooker. Stir well.
  4. Cook:
    • 6-7 hours on Low
    • 3-3.5 hours on High

Stir before serving. Serve with grated cheddar cheese and tortilla chips.


  • Keeps in the fridge for about 1 week after cooking
  • Freezes and thaws well. When making large batches, put into single-serving containers. One serving for a whole meal is about 2 scoops of a ladel.