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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 14 |
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This is a chili recipe that I've tweaked over the years as my tastes have changed. Ingredients:
2 (28 ounce) cans crushed tomatoes |
1 (28 ounce) can diced tomatoes |
1 onion (diced) |
2 fresh jalapenos (diced) |
6 (15 ounce) cans kidney beans |
1/2 cup chili powder |
1 (16 ounce) bag frozen corn |
ground red pepper |
salt |
Directions:
1. Set a crock-pot to high and add all ingredients except corn and ground red pepper.
2. Heat until liquid comes to a boil then turn the crock pot down to low.
3. Let simmer overnight or until liquid has thickened and flavors have blended.
4. Add corn and season with red pepper and salt.
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