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Full Online Book HomeLearning KitchenMexican And Hispanic - Good And Spicy Chili
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Mexican And Hispanic - Good And Spicy Chili Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2518

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Mexican And Hispanic - 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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