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Chili With Leftover Chimichanga Meat

leftover chimichanga meat
2 cans beans 1 pinto 1 kidney
1 onion chopped
1/2 bell pepper chopped
1 tbsp chili powder
2-3 cans tomato sauce soup can size (this is to own taste)
1/4 cup beer
salt and pepper to taste
1 tsp Worcestershire sauce
1 pinch sugar to cut acid

Throw it all in slow cooker and simmer until onions are tender.

Serve with shredded cheese and a scoop of sour cream.

Some general comments about this recipe:


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