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soupy chili
Topic Started: Oct 19 2010, 04:43 PM (640 Views)
zuncompany
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You can make it as thick or as thin as you want. I make a huge either crockpot or stock pot FYI

5-6 cans black beans (works with white beans or a mix too... really any beans you guys like, throw them in).
2lbs ground beef
3 green peppers
4-5 onions
5-6 tomatoes
salt, pepper, garlic powder, chili powder, cumin, and cinnimon

Sautee the onions till clear, add in the beef and brown. If making in the crock pot put this in the crock pot. Otherwise add into the stock pot. Beans with juices, chop the green peppers, and cube up the tomato. Mix. Now, the soupier you want it, the more water you should add. When I make it like soup I do 1 can of water per can of beans. Add in spices. First 4 to taste. The cumin and cinn. I add a generous sprinkle to cover the top of the pot. Mix all up and let cook. In the crock on low 6 hours or high 4. In a stock pot I cook it 2-4 hours.

It has a sweeter taste than a normal spicey chili.
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daisy
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thanks for typing that up! too late for tonight, but looks good for next time.
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zuncompany
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sorry! Its been a pretty busy day.
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U Tarzan Me Jane
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Rebbetzin
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Sounds like it will feed a small army for a month! lol
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zuncompany
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LOL I freeze half for lunches but the rest is gone in 24 hours at least. My kids gobble it up. Mo loves it over corn noodles.
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lilac7
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queen
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what if you don't brown the beef and onions? would it still be ok? (don't have time in the morning)
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U Tarzan Me Jane
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Rebbetzin
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my guess is you can get away without it, but it will taste 100% better if you do. That has always been my experience with these kind of dishes.
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zuncompany
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yeah, mine too. The onions no big deal I found. Taste is better if you do but fine if you don't. The meat really needs to be browned. I actually keep sometimes browned ground beef in my freezer for when I don't have time and need a quick meal (throw in some noodles, pasta, and whallah! Or throw some beans, spices, and rice and whallah!).
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