crock pot Texas hash Name: Jennifer Miller Base: Falls Church Recipe: 2 lbs lean ground beef or 2 lbs venison 2 medium onions, diced (1-1/2 cups) 2 green bell peppers (1-1/2 cups) or 2 red bell peppers, diced (1-1/2 cups) 2 (16 ounce) cans diced tomatoes 2 teaspoons Worcestershire sauce 1 cup uncooked long-grain white rice 1 1⁄2 teaspoons chili powder 2 1⁄2 teaspoons salt 1⁄2 cup water 3 ounces sharp cheddar cheese, shredded or grated (3/4 cup) (optional) 1⁄4 cup sliced spring onion (optional) DIRECTIONS Brown ground beef, breaking meat into small pieces, cooking until pink disappears from meat. Pour into colander and drain. Place cooked meat and all other ingredients into crock pot and stir thoroughly. Cook on High for 4 hours or Low for 6-8 hours. ***If you can still see individual grains of rice, keep cooking it until they disappear. Sprinkle cheese and spring onions over each serving, if desired.