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Becky's chili

Recipes »  Main Dish  »  Slow Cooker

altered Fire and Ice Chili

Yield: 12 Servings Ready in 4 hours

Cuisine: south western americanMain Ingredient: meat

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Servings          
Original recipe makes 12 Servings
1.5 poundsmeat
1.5 tbsvegetable oil
1/4 cuphot chili powder
1.5 mediumonions
1/2 4 oz candiced jalepeno peppers
1/4 tspgarlic
1 28 oz cantomato and juice
1 14 oz cankidney beans
1/2 tbsporegano
1 tbspbrown sugar
1.5 bay leaves
1/2 tbspcumin
1/2 tbspsalt
1/2 tbspred wine vinegar
1/2 tbspcorn starch
1 cantomatoes/ tomato puree
1 cantomato sauce

Becky's chili Preparation

Saute onions, garlic, and peppers in a large pan in oil untill golden. Tranfer to crock pot. Using same pan with oil from onions, brown meat cubes. Drain fluid, place meat in crock pot with onion mix. Brown hamburger meat, drain, mix in chili powder, place in crock pot. Add tomato and kidney beans. Cook on high 20 minutes. Add remaining ingredients, saving only cornstarch. Cook on low and covered 2 hours. Add cornstarch then serve.

Notes

best with cornbread, plan to serve together

can also use cheese as garnish

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Calories Per Serving: 209
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