Debbie's Chili Beans

I first had this chili in 2008 when a lady made it for her church.  Thanks to Debbie for this fabulous chili!  

• 1 lg. onion, chopped
• *1 lg. green pepper, finely chopped, optional - this was not in the original recipe (I'd like to use ½ each of green and red) Leave out if just making chili, and not chili beans.
• *2 T. butter (I used more since I added the green pepper)
• *3 lbs. ground chuck (Use 5 lbs if only making chili and not chili beans)
• 2  28-oz cans petite diced tomatoes
• 1  15-oz can tomato soup
• 1  28-oz can tomato sauce
• 1 Tbs. garlic powder
• 2 Tbs. chili powder (or use 1 envelope McCormick's Chili mix)
  
  
• 1/2 c. mustard
• salt and pepper to taste
• *64 oz canned beans (or cook 1½ lbs/3 cups dry pinto beans)
  You can use all kidney beans, or a combination of kidney, pinto, and ranch style beans.

►Soak and cook dry beans before beginning the chili.  Three cups dry beans yields about 7-8 cups cooked beans.  Or you can use canned beans.



In large pot (mine is a gallon and a half), brown the ground chuck, then drain.
Leave hamburger in colander while frying together the butter, green pepper, and onions.

 Add all ingredients and simmer about an hour to get everything heated, and flavors blended.

Crockpot

►If beans are cooked, after cooking onions and ground beef, put everything in on Low for 3 to 4 hours.
►If using dry beans, soak overnight or use the quick soak method.  After cooking onions and ground beef, put everything into the crockpot with additional water.  Turn on high for an hour, then on low for about 7-8 hours.

Makes a gallon and a half.  Make sure your pot/crockpot is large enough!  =)

sMiLeS,