Mexicano Chili
mexicano chili, crock pot recipe 
 
 
4 lb.  lean ground beef
3 tsp  bottled garlic
2 large  onions, chopped
1   bag birdseye stir-fry peppers
1   46oz can v-8 juice
2 tsp  salt, or to taste
1/2 tsp  pepper, or to taste
3   jalapeno peppers, minced fine
2   packages chili seasoning mixes
 
brown meat with onions, garlic and peppers until there is no more pink in 
meat. drain well. 
put in large crock pot or divide between two smaller crock pots. do the 
same with the remaining ingredients. stir well to blend and to dissolve 
chili and dry seasonings mixes. cover and set crock pot on low. cook 4 to 
6 hours. divide into meal size batches and freeze. beans can be added to 
this when you thaw out a batch add 1 (16-oz.) can drained and rinsed pinto 
or kidney beans and heat up. 
 
patty 
 
 
 
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(ID: 6557) Mirror: rec.food.recipes: Thu, Aug 19, 2004


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