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Mexican Crockpot Chili
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A simple way to make great tasting chili

Kevin Jewell

Serves/Makes:6 servings

  • 2 packages beef or pork chorizo (Mexican sausage)
  • 6 cups (1425 ml) pre-soaked beans (preferably pinto beans)
  • 2 tbsp (30 ml) ground cumin
  • 1 tbsp (15 ml) ground sage
  • 1/4 cup (60 ml) or more chopped onions (to taste)
  • 2 cloves fresh garlic, crushed
  • In a skillet over medium heat cook chorizo until it begins to turn to a thick liquid.
  • Saute onions, garlic, sage, and cumin all together.
  • Place all ingredients into a crock-pot and cook until beans are desired tenderness.
Additional ingredients can be added to your liking. This is just a basic framework for a simple spicy chili.

This recipe was something I came up with out of boredom. It gained alot of popularity with people I served it to, so I thought I'd share it with you.

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