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Chili

2 pounds ground round -- browned, drained
30 ounces canned kidney beans -- drained
30 ounces whole tomatoes -- drained, chopped
4 tablespoons chili powder
1 garlic clove -- minced
1 tablespoon Italian seasoning
1 1/2 teaspoons cumin powder
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/2 teaspoon Tabasco sauce
1 tablespoon olive oil
1 large onion -- coarsely chopped
6 ounces black olives -- drained, pitted
4 ounces water


Brown and drain ground round in skillet. Place all ingredients into slow cooker and mix thoroughly. Cook on LOW for 8 to 10 hours.

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