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Old 01-25-2012, 11:09 AM
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Default Spicy Slow-Cooked Chili

Spicy Slow-Cooked Chili

2 pounds ground beef
2 to 3 hot chili peppers of your choice
3 cans (16 ounces each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
2 to 4 cups tomato juice

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
Cover and cook on low for 4 to 6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.

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Old 02-23-2012, 11:41 AM
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Default Spicy Slow Cooked Chili

2 Lbs. deer burger
2 Cans Stewed tomatoes
1 Can Dark Red Kidney Beans
1 Can Light Red Kidney Beans
1 Can Rotel HOT
1 Can Mushrooms 14 oz.
1 Pack HOT Chili Seasoning
1 Pack Mild Chili Seasoning

Mix all ingredients in pot Except for deer. Make sure to drain and rinse beans before adding. While getting warm fry deer in skillet with black pepper and garlic powder. When meat is completely cooked add to other ingredients and let simmer for a few hours until beans are soft.
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