Ingredients
- 30 1/2 cans
- 2 kidney beans (red)
- 2 tomatoes
- 2 onions
- 2 garlic
- 1 green pepper
- 2 pound beef chuck
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart crockpot. If you have a small crock pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours.
Makes 12 cups of chili.
