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Chili Stick Chili (10/7/2011)

Chili Stick Chili

1 lb. Lean Ground Beef
1 lb. Italian Sausage
2 tablespoons vegetable oil
1 Chili stick (aka "Chili Con Carne")
1 large onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 green or red bell pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
½ teaspoon black pepper
2 teaspoons paprika
1 10oz. can tomato soup
1 14.5 oz. can diced tomatoes
1 10 oz. can Ro-tel tomatoes
2 14.5 oz. cans Red kidney beans
1 small can tomato paste
1 ½ teaspoon salt
1 teaspoon sugar
2 11.5 oz. cans V-8
3 cups water
3 beef bouillon cubes

Brown ground beef and sausage in a large skillet or dutch oven. Drain off excess fat. Add to large crock-pot. In same skillet or dutch oven, turn heat to medium and add oil and heat. Add chopped onions, garlic, jalapeno pepper, and green or red bell pepper and sauté until vegetables are softened. Add to crock-pot. Add remaining ingredients. Cover and cook on low 6-8 hours. Serve with shredded cheddar cheese, crackers, sour cream, etc.



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