Not For Novices or The Squeamish Chili

Submitted by United Church of God on Sun, 2011-04-24 19:04
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Description

A spicy Crock-Pot chili, hardy and delicious.

Summary

Yield
Servings
Source

B & J Werner, Wichita, Kansas

Prep time4 hours

Ingredients

1 medium onion (chopped)
1 medium bell pepper (chopped)
4Poundlean ground beef
3Candiced tomatoes (14.5 ounces each, include juice)
3Cantomato sauce (8 ounces each)
2CanBush's Pinto beans (16 ounces each)
1 Wick Fowler's 2-Alarm Chili Kit
2Tablespoonred chili powder (heaping, more if desired)

Instructions

Use light oil to saute onions and pepper in large skillet. When tender, add meat. Cook until meat is nice and done, then drain. Put meat, pepper, and onion in your 6 quart Crock-Pot cooker. Start adding all the other ingredients alternately with the Wick Fowler ingredients and extra chili powder, and mix them in together carefully as you go. You might need to add some water to make it as juicy as you want, probably 8-12 ounces in all. Do not use the little bag of mesa flour that comes with the Wick Fowler kit. Turn Crock-Pot on low, and let it go 3-4 hours if you can. Stirring and mixing things up occasionally.

Notes

Chili is very zesty, and to some maybe a little hot. But it will not set you on fire or burn out your taste buds. If you are extra sensitive to chili pepper, try it first without.

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