|1 1/2-2 lb||lean ground beef or turkey. (beef was used in the cook off)|
|1-2 can(s)||s&w chili beans or pinto beans, add 1 can of black beans for variety and a larger pot of chili. (i prefer the 50% less sodium)|
|1 can(s)||s&w kidney beans (store brand is fine for all the beans)|
|1-2 can(s)||diced tomatoes with green chilies or mexican style. (for a larger pot of chili, add 2 cans of tomatoes)|
|1 1/4 can(s)||14 oz. tomato sauce|
|1 sm||can tomato paste with italian seasoning|
|1 can(s)||7 oz. green chilies, diced|
|1||red bell pepper|
|1 md||yellow onion, diced|
|1 tsp||garlic, minced (from jar)|
|1/4 c||mezzetta tamed jalapenos (jar), minced|
|2 Tbsp||chili powder|
|1 1/2-2 tsp||ground cumin|
|1/2 tsp||mexican oregano|
|1/2-1 tsp||cayenne pepper, optional|
|salt & pepper, optional, or to taste|
Salt & pepper to taste. Add Mexican oregano and stir to blend.
If you have time to tend to the beans you can leave them in the stock pot. Let the chili beans simmer for 1-2 hours. Make sure to stir periodically. Otherwise, put the chili mixture & beans into a slow cooker for 4 - 6 hours on low, then on warm until ready to serve.
Steps 1 , 2 & 3 are done in a large skillet or large saute pan instead of a stock pot.
Pour the ingredients into slow cooker or crockpot and continue with steps 4 & 5.