Andy Beals' Chili

Course : Crockpot
Serves: 12
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48 ounces can canned beans (drained)
48 ounces can stewed tomatoes
2 1/4 pounds beef stew, cut into bite-size pieces
2 cloves garlic chopped
3 medium jalapeno peppers -- cut up
2 medium green bell peppers -- diced
1 medium onions -- diced (1 to 2)
1 bottle flavorful beer
2 tablespoons cumin
2 teaspoons paprika
1 teaspoon cayenne pepper

Preparation / Directions:

Saute the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. Drain the fat from the beef. Put everything in a big pot over low heat (a slow cooker is handy) and stir together. Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbrea

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  (3 3/4 Stars!)
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