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Crock Pot Chili

Last Wednesday my roommate Bonnie made some of the best chili I’ve had in a long while. It was hearty, meaty and had a wonderful flavor. It was spicy but not overly so, more like heat that just kinda stays with you and want to eat another bite to see if it makes it go away. And then the horrible horrible cycle begins.

Bonnie also made some cornbread which came from a Marie Calendar’s mix. They’re just wonderful, if you like Marie Calendar’s cornbread from the restaurant pick one of these bags up. They’re scrumptious.

The recipe comes from our mutual friend John, who occasionally wanders into the kitchen and comes out with something yummy.

Obviously if there are things that you or family members don’t like its easily changed. If I were going to make this for my family I’d make it a little less spicy since they don’t do spice. But overall I’d give the recipe a medium spiciness rating.

While Bonnie was prepping all of the food to go in the crock pot, the house smelled AMAZING. It completely woke me up from a nap. And then I came back from class….boy howdy, I thought I’d died and gone to heaven.

John Morgan Chili

1 lb lean ground turkey meat

1 large yellow onion
6 cloves of garlic
2 cans drained black beans
1 can drained white kidney beans
1 small can drained garbanzo beans
1 can tomato sauce
1 small can 8oz of tomato paste
1 bottle American IPA beer
chili powder
ancho chiles
brown meat crushed garlic and chopped onion in pan. add chili powder, salt, pepper.
in oven roast ancho chiles, then slice.
put all beans and tomato product into crock pot.
put browned meat into crock pot.
put sliced ancho chiles in to crock pot.
slowly pour in one beer as you drink another one.
Let cook for 4-8 hours.

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