tablespoon olive oil
Instructions
- 3 medium garlic cloves, minced
- 1 medium onion, chopped
- 3 medium celery ribs, chopped
- 1 pound ground beef
- 2 tablespoons all-purpose flour
- 3 cups canned chicken broth, divided
- 1 (12 ounce) can evaporated milk (I used low-fat)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 tablespoons Worchestershire sauce
- 1 tablespoon yellow mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 8 ounces cubed cheese (I used Velveeta)
- additional cheese for topping, if desired
Instructions
- Preheat olive oil in a large skillet over medium-high heat. Add garlic, onion and celery to skillet and cook until tender, about 10 minutes. Remove from skillet and place the vegetables in the bottom of your slow cooker.
- In the same pan, brown your hamburger meat. Drain, and add meat to your slow cooker.
- In a small cup, combine flour and 1/2 cup of broth. Whisk to combine, making sure it’s smooth and lump-free. Add the mixture to your skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Pour over meat in slow-cooker.
- Stir in your remaining ingredients, through the black pepper. Cook on low for 2 hours. Just before serving, add in your cheese and stir until it is melted. Top with additional shredded cheese, if desired.
