Ingredients
1/4 cup water
1 large red bell, cut into chunks
1 large green bell, cut into chunks
2-3 habeneros, chopped (can omit these if you don’t like the heat)
2 anaheim peppers, chopped
2 serrano or other chili, chopped
NOTE you can mix and match the peppers/chilis to your liking
1 large white onion, cut into chunks
3 cans beans (14.5oz), drained (kidney, red, pinto, or black)
2 14.5 oz can diced tomatoes, drained
5 large garlic cloves, chopped
1-1.5lbs ground beef or tri tip beef, browned
1/3 cup cumin
1/3 cup chili powder
1/3 cup brown sugar
1 Tbsp salt
1 Tbsp curry powder
1 Tbsp paprika
1 Tbsp oregano
3 bay leaves, crumbled
1 tsp vinegar
Preparation
Add all peppers, onion, garlic and water to crock pot on ‘high’ setting. Let cook for 30-60 minutes. Add beans, tomatoes, and browned beef. Let cook for another 30-60 minutes. Add all spices and vinegar, and stir well. Turn heat down to low and let cook for many hours, even over night.
