The classic spicy goodness of chili, without all those pesky seeds.
2 lbs ground chuck
Packet of chili seasoning (enough for 2 lbs of beef)
42 oz canned tomato puree (about four 10.75-oz cans)
2 cans (6 oz ea) tomato paste
1 large white onion, diced
1 large green pepper, seeded and diced
3 medium jalapeño peppers, seeded and diced
1 large habanero pepper, seeded and diced
1 can (16 oz) dark red kidney beans, rinsed
1 can (16 oz) light red kidney beans, rinsed
2 cups water
1 tsp salt
1 tsp black pepper
1 tsp chili powder
Brown ground beef in a medium pan until it reaches an internal temperature of 160° F on a meat thermometer. Drain fat. Add chili seasoning, following packet directions. Add beef mixture and all other ingredients to a slow cooker. Stir well. Cook on low for 3 hours, stirring every 10 to 15 minutes and adding water, as needed, for desired consistency. Serve with buttered bread.
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