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Chili

2 pounds coarsely-ground beef chuck
2 cans red kidney beans - (16 oz) -- drained
2 cans tomatoes - (14 1/2 oz ea) -- drained
2 medium onions -- coarsely chopped
1 green pepper -- seeded, and coarsely chopped
2 garlic cloves -- peeled, crushed
2 tablespoons chili powder - (to 3 tbsp)
1 teaspoon cumin
Salt -- to taste
Freshly-ground black pepper -- to taste


In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2- to 4-quart slow cooker. If you have a small slow cooker, cut the recipe in half. Stir well. Cover and cook on LOW for 10 to 12 hours.

This recipe yields 12 cups of chili.

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