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Chili
2 pound of ground beef
2 pound of stew beef
2 medium onions diced

2 green bell pepper diced
4 cloves of garlic diced
5 15 oz. can of diced tomatoes
2 6 oz. can of tomato paste
1 T cumin
2 T chili
2 t cayenne pepper

Brown ground beef, grain fat off (save) and place in slow cooker. Brown all sides of beef in a hot pan and place in slow cooker.

Add a little beef fat back into pan and sauté onions and pepper until soft. Add garlic and sauté for a minute.
Now add all other ingredients and bring to a simmer.
If all five tins of tomatoes won’t fit in your pan just add as much as you can for liquid and then place the rest directly into the slow cooker.

Place mixture into slow cooker and combine well. Liquid will be produced during the cooking process but if you like your chili thinner then you could add a little more liquid.

I also added a couple of zucchini and squash I had that needed to be used.

Cook on low for 4-6 hrs.
Serve with brown rice, salad, or on it’s own.

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