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Full Online Book HomeLearning KitchenCrock_pot - Chili - Good And Spicy Chili
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Crock_pot - Chili -  Good And Spicy Chili Post by :evco8 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1787

Click below to download : Crock_pot - Chili - Good And Spicy Chili (Format : PDF)

Crock_pot - Chili - Good And Spicy Chili

2 (16 oz.) cans dark kidney beans
2 (16 oz.) cans pinto beans
2 (16 oz.) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (28 oz.) can crushed tomatoes
1-2 tablespoon jalapeno peppers, minced (Can use store-bought ones from a jar)
2 tablespoons of jalapeno juice
1/2 cup lentils (optional)
1 tsp. seasoning salt
1 tsp. mild chili powder
1 tsp. black pepper
1/2 tsp. garlic powder

Use a crockpot or some other slow-cooker for this. Simply place all the ingredients in the crockpot and cook. Get it ready in the morning and let it cook all day on low. Then come home, it's ready!
Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.
Serves: 6-8
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Crock_pot - Chili -  Vegetable Chili
2 medium zucchini, chopped 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 2 medium onions, chopped 2 large tomatoes, chopped OR a 14 1/2 ounce can diced peeled tomatoes, drained 1 (15 1/4 ounce) can whole kernel corn, well drained 1 (15 1/4 ounce) can garbanzo beans (chick peas) rinsed and well-drained 2 teas. chili powder 2 teas. ground cumin 1 (15 ounce) can mild salsa 1/3 cup tomato paste Salt and pepper to taste In a 4 quart slow cooker, mix together zucchini, bell peppers, carrots, celery,

Crock_pot - Chili -  Crock-pot Chili Crock_pot - Chili - Crock-pot Chili

Crock_pot - Chili -  Crock-pot Chili
1 pound ground round 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup dry red wine or water 1 tablespoon chili powder 1 teaspoon sugar 1 teaspoon ground cumin 1/4 teaspoon salt 1 garlic clove -- minced 15 ounces kidney beans -- undrained 14 1/2 ounces Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained 6 tablespoons shredded reduced fat extra sharp -- (1 1/2 ounces) cheddar cheese Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic),