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Chunky Beef Chili

By: Sarah

Ingredients:

2 lb. Beef Stew chunks, cut small (bite-size)
1 can red kidney beans
1 can pinto beans
1 large can stewed or cooked tomatoes, diced
1 can condensed tomato soup
1/4 cup water
1 small onion, diced
1 large green pepper, diced
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (hot)
1/4 teaspoon black pepper

Directions:

Combine all ingredients in slow cooker; mix well.  Cover and cook chili on low about 8 hours, or until the beef chunks are very tender and fall apart easily.  Add more water if you like your chili thinner.  Serve with cornbread or oyster crackers.

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