2 pounds lean ground beef, browned
2 red bell peppers, diced, and sautéed with the ground beef
2 7-ounce cans of diced mild green chilies
2 1-ounce envelopes of onion soup mix
2 14.5 ounce cans stewed Italian Recipe tomatoes (Cut tomatoes smaller, if you desire.)
1 15 ounce can tomato sauce
2 40-ounce cans unseasoned pinto beans (Drain off bean liquid.)
2 Tablespoons dried chopped onion
2 Tablespoons mild chili powder
1 teaspoon ground cumin
½ to 1 teaspoon granulated garlic
Combine all the ingredients in a large (7 quart) crock pot. Cook on Low or High for the desired amount of time.
We serve our chili with shredded cheddar cheese, saltine crackers, sour cream, and pickled jalapeno peppers.
Today, after our morning worship service, we enjoyed a fellowship meal together. Most of us ladies bring something in a crockpot to serve, since oven space is so limited. This chili was my main dish contribution today. I concocted this particular recipe this morning, because I wanted to make just the right amount to fill my crockpot, and wanted it to be of moderate spiciness, since I knew a number of folks would enjoy that. Everyone’s contributions were delicious, and the time of visiting with one another was a treat as well.