| Ingredients | |
| 2 | pound | beef chuck, ground | |
| 2 | each | red kidney beans, 16 oz cans, drained | |
| 2 | each | tomatoes, 14 1/2 oz cans, drained | |
| 2 | each | onions, coarsely chopped | |
| 1 | each | green pepper, seeded, coarsely chopped | |
| 2 | each | garlic, cloves, crushed | |
| 1 | tablespoon | chili powder | |
| 1 | teaspoon | black pepper | |
| 1 | teaspoon | cumin | |
| 1 | | salt, to taste | |
| 1 | | pepper, to taste | |
| | | |
Directions:
|
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 crockpot. 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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