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"Hunger is the best sauce in the world."--Cervantes

Chili - Lisa’s Award winning Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs ground beef
1 cup chopped onion
1 tablespoon oil
1 cup chopped yellow & red bell peppers
1 tsp garlic powder
1 - 28 oz. Diced tomatoes (undrained)
1 – 16 oz. can light red kidney beans (drained)
1 – 16 oz. can black beans (drained)
1 – 8 oz. can tomato sauce
1/2 cup BBQ Sauce (I used KC Masterpiece)
2 teaspoons chili powder
1 tsp pepper flakes (optional)
½ teaspoon oregano
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
2 teaspoons ground cumin
1 tablespoon baking cocoa

Directions:
Directions:
In a large heavy saucepan or Dutch oven, brown meat in oil, add onions and peppers. Cook until meat is no longer pink. Drain off fat. Stir in the remaining ingredients, stir until well blended. Bring to boil, reduce heat to simmer for 30-45 minutes.

This recipe can be made in the slow cooker. After meat and onions and peppers are browned, put in slow cooker and add remaining ingredients. Stir together and cook on low for 7-9 hours or high for 4-5 hours.

Serve with sides of shredded cheddar cheese, sour cream and crackers.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I won two Chili cook-offs at Ferry Cap with this recipe.

 

 

 

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