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Crock Pot Mexican Chili Con Carne

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“Excellent Mexican Chili with chocloate! It's delicious!”
READY IN:
3hrs 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker.
  2. Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.

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