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I love making chili for dinner because it’s a versatile meal that can be eaten with so many other foods such as noodles, cornbread, and taco chips. Yum!
You can adjust the heat of this recipe by cutting back on the jalapenos. That’s not going to happen in our house, though! My husband and I LOVE them! I often use a mix of different beans for this chili, and sometimes I like to add corn, too.
5-6 cups precooked hamburger
2 (15 oz.) cans Hunt’s diced tomatoes
1 (15 oz.) can tomato sauce
3 (15 oz.) cans beans
1 cup water
1 Tbsp scoopable beef bouillon
2 Tbsp minced garlic
1 (4 oz.) can of green chilis
1-4 jalapenos, seeded and minced
1 tsp Heinz vinegar
scant 1/4 cup McCormick chili powder
1 1/2 Tbsp Domino sugar
scant 1 Tbsp Tony Chechere’s creole seasoning
2 tsp cumin
2 tsp oregano
1/2 tsp fennel
1/2 Tbsp Toll House unsweetened cocoa powder
Put all ingredients in crock pot and cook on low 8-10 hours.
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Quick Tip: Serve this chili over pasta for a yummy chili mac meal.