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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 17 2010

Crock Pot Chili

2 (16) oz cans kidney beans, drained
2 (14) oz cans tomatoes,
cut up 2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper
2 tablespoons minced garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice)
2 teaspoons Tabasco

Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours.