Beef and Bean Chili
by Heather Puckett
serves: 10
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We modified another chili recipe to include more beef. This is a winter favorite in our house! |
| Ingredients: |
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1 lb |
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ground beef, browned & drained of fat |
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2 lb |
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beef stew chunks |
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1 can |
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red kidney beans, drained & rinsed |
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1 can |
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pinto beans, drained & rinsed |
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2 cans |
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stewed tomatoes |
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1 can |
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condensed tomato soup |
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1 btl |
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beer |
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1 |
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yellow onion |
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1 |
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green bell pepper |
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2 |
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garlic cloves, minced |
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1 tsp |
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garlic powder |
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1 tbsp |
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chili powder |
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1 tsp |
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salt |
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1/2 tsp |
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crushed red pepper flakes |
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1/2 tsp |
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ground black pepper |
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1/2 tsp |
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cumin |
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1/2 tsp |
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paprika |
| Directions: |
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Combine all ingredients in large crockpot; mix well. Cover and cook on low for about 8 hours or until beef chunks are tender and fall apart easily.
Top with cheddar cheese, diced onions, and sour cream as desired. Serve with cornbread, tortillas, or corn chips.
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