Yield: 4 Servings
2 lb beef chuck, Coarsely Ground
2 (16 oz.) can red kidney
1 beans, Drained
2 (14 1/2 oz.) tomatoes --
1 drained
2 med onions -- coarsely, Chopped
1 green
2 cloves garlic -- peel and
1 crushed
1 Tbsp chili powder
1 tsp black pepper
1 tsp cumin
1 salt and pepper, To Taste
1 pepper -- seeded and
1 coarsely
In a large, preferably non- stick, saucepan brown the chuck and drain
off the fat. Put the ground beef and other ingredients in a 3 1/2 to
4 quart crock pot. If you have a small crock pot, cut the recipe in
half. Stir well. Cover and cook on low for 10-12 hours. Makes 12
cups of chili.
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