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“Spicy chili with chunks of roast”
READY IN:
8hrs 45mins
SERVES:
8
YIELD:
16 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Seeding or reducing the number of jalapenos will reduce the heat of the chili.
  2. Cook bacon, reserve fat.
  3. Cube roast and brown in some of the fat.
  4. Chop vegetables and saute in some of the bacon fat.
  5. Place everything in slow cooker on high for 4 hours, then reduce to low for 4 hours.

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