Chili

2 lb Coarsely ground beef chuck
2 (16 oz. ) cans red kidney beans drained
2 (14 1/2 oz. ) cans tomatoes -- drained
2 md Onions; coarsely chopped
1 Pepper; seeded and coarsely
2 clove Garlic; peel and crushed
Chili powder
1 ts Black pepper
1 ts Cumin
Salt and pepper to taste

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 slow cooker. If you have a small slow cooker, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.

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