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Slow Cooker Chili II

Reviewed: Oct. 18, 2013
heres what i did i flipped the recipe a bit but used the general recipe as a base, and i have a large family and a large crockpot, feeding 8 people ive learned to stretch and it was a bit cheaper. first what i did i make my beans from dried beans so i took a bag of red kidney beans, quick soaked them and then cooked them in chicken broth and kept the juice. from there i used ground turkey cooked in a little bacon fat and salt&pepper. 1 pound ground turkey drained 1 cup diced onion 1 cup diced celery 3/4 cup diced yellow bell pepper 4 cloves garlic, minced 2 (10.75 ounce) cans tomato diced with juice for the beans i used the tomato cans and filled them with beans and the one with juice i added the bean broth from the boil. 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can kidney beans, drained 1 (15 ounce) can black beans i pulled from the freezer that i prepped from another meal with some of the bean broth 1 (15 ounce) can black beans drained (mine were frozen) 1/2 tablespoon chili powder 1/2 teaspoon dried parsley 1 teaspoon salt 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon ground black pepper and a sprinkle of different chili powder as much as you want on top of all that i put in 3 chili flavor packets and i topped off the crock pot with more kidney/black beans and i put more of that bean broth in till it topped off the crock pot and had a chili texture, a little on the watery side and let it just cook on low for 10hrs.
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