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Country Kitchen
May 1, 2008 Previous Recipe
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MEXICAN CHICKEN
POPPY SEED CHICKEN
CORN CASSEROLE
LAYERED LETTUCE SALAD
CHEESE GARLIC BISCUITS
HASH BROWN CASSEROLE
CAMP STEW
SPAGHETTI SALAD
CROCK-POT CHILI
CROCK-POT CHILI

1 1/2 pounds ground chuck
2 large onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 clove garlic, minced
3 (16-ounce) cans kidney beans
2 (16-ounce) cans tomatoes
1 (8-ounce) can tomato sauce
1/2 cup water
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3 drops hot sauce, or more to taste

Combine ground chuck and next four ingredients in a large skillet. Cook until beef is browned. Drain excess fat. Transfer meat mixture to a slow cooker and stir in remaining ingredients. Cook 9 to 12 hours.





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