pat's Recipe

Game-Day Chili for a Crowd (SJR)

Category: Chilis

2 pounds boneless beef round steak or boneless pork shoulder. trimmed and cut into 1/2-inch cubes

2 large onions, chopped

2 large yellow, red, and/or green sweet peppers, chopped

2 (15-ounce) cans chili beans with chili gravy

2 (14-1/2-ounce) cans Mexican-style stewed tomatoes, undrained, cut up

1 (15-ounce) can kidney or pinto beans, rinsed and drained

1 cup beer or beef broth

1 to 2 tablespoons chopped canned chipotle chile peppers in adobo sauce

2 teaspoons garlic salt

2 teaspoons ground cumin

1 teaspoon dried oregano, crushed

In a 5 1/2 to 6 quart slow cooker, combine meat, onion, sweet pepper, chili beans in chili gravy, undrained tomatoes, beans, beer or broth, chile peppers, garlic salt, cumin and oregano.

Cover; cook on low-heat setting 10 to 12 hours or on high-heat setting 5 to 6 hours. Spoon off fat. Serve with desired toppers (shredded cheese, sour cream, corn chips, etc.).

Makes 10 to 12 servings.