Ingredients

  • ¼ lb bacon, diced in small pieces
  • 1 lb stew beef, cut in small chunks
  • ¾ t black pepper
  • 3 (16 oz) cans kidney beans
  • 1 (28 oz) can Hunts whole tomatoes
  • Shredded cheese, sour cream, onions, etc. for topping
  • 1 (2 oz) can chili powder (I used less, a couple tablespoons)
  • 1 (4.5 oz) can Old El Paso chopped green chilies
  • 1½ T cumin
  • 1 tbsp garlic from jar (or 1 clove)
  • 2 lbs ground beef
  • 2 tbsp honey (I omitted this)
  • 1 t dried mustard
  • 1 large onion, chopped
  • 1 T dried oregano
  • 1 small red bell pepper, chopped
  • 1 T crushed red pepper (again, I used less, about ½ T)
  • 1 quart water

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Brown the meats, pepper, and onion until the meat is cooked and the vegetables are tender.
  • INGREDIENTS:

Step 2

  • Drain any collected grease and liquid, if desired.

Step 3

  • Add the garlic and cook for another minute or two.
  • INGREDIENTS:

Step 4

  • Add the remaining ingredients (except the optional toppings), and simmer on low for at least 4 hours, or put into a crockpot on low for at least 4 hours.
  • EQUIPMENT:
  • Length: 480 minutes