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Everyone has a differing view on what makes an excellent chili. Meat/non meat, all different types of meat, endless spice/veggie options – the list can keep going from there. This version of chili that I developed over years – even pleases the pickiest of palates. :) Feel free to change this recipe up as you see fit – that’s what keeps things interesting.


1 1/2 lbs ground beef

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 small jalapeno, chopped (omit if you do not like to much heat)

2 cloves garlic, minced

4 cans chili ready tomatoes, or 2(280z) cans crushed tomatoes

2 cans kidney beans, drained

2-4 tablespoons chili powder (more or less depending on how spicy you like it)

2 heaping teaspoons cumin

1 teaspoon garlic powder

1 teaspoon onion powder

salt & pepper


Place beef in a saute pan, and brown.

Drain excess fat.

Place meat in a slow cooker, and toss in the rest of the ingredients. Salt and pepper to taste. Stir until combined.

Cook on high heat 4-6 hrs or on low 8-10 hrs.




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