Crock-Pot Six Pepper Chili
3 pounds hamburger
1 (12-ounce) can beef broth
1 teaspoon oregano
3 teaspoons chili powder
1 teaspoon cumin
5 cloves garlic
2 (12-ounce) cans pinto beans, drained and rinsed
2 (12-ounce) cans red kidney beans, drained and rinsed
5 dashes hot sauce
2 (28-ounce) cans crushed Italian tomatoes
1 (12-ounce) can tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 Serrano chili peppers, minced
1 long red pepper, diced
In a large skillet, brown the meat. Add the meat and other ingredients to Crock-Pot slow cooker stoneware.
Cover and cook on low for 6 to 8 hours or on high for 5 to 7 hours, stirring occasionally. Mix well before serving.
Serves 6 to 8.