Ingredients:
1/4 Cup Cold Water
1 Large Orange Bell Pepper, Sliced
3 Habanero Peppers, Chopped
2 Anaheim Peppers, Chopped
1 Serrano Pepper, Chopped
1 Large Yellow Onion, Chopped
3 Cans Beans, Your Choice [Pinto, Black, Red, White, Kidney
2 Large Cans Diced Tomatoes, Drained
7 Cloves Garlic, Minced
1 1/2 Pounds Lean Ground Tri-Tip Beef, Browned
4 Tablespoons Cup Ground Cumin
4 Tablespoons Chili Powder
4 Tablespoons Brown Sugar
1 Tablespoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Paprika
1 Tablespoon Oregano
3 Bay Leaves, Crushed
1 Teaspoon Cider Vinegar
Information:
Serving Size 8
345 Calories Per Serving
13 Grams Of Fat
Cooking Directions:
For preparing this dish add all the cut peppers, chopped onions and garlic along with the water to a 4-6 quart crock-pot. Allow to cook for 1 hour on high setting. After 1 hour add beans, tomatoes, cooked ground beef. Cook additional 1 hour. Add all spices and herbs along with cider vinegar, blend well. Cover turn down to low setting and allow to cook 6-8 hours or over night.
