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Apr 5, 2011

Mexican Chili (Slow Cooker)

Remember to always read labels and make sure the ingredients you are using are gluten free.
  • 2 lbs. ground meat (I used half beef and half turkey)
  • 1 medium onion
  • 16 oz. thick and chunky salsa
  • 1 can small red beans
  • 1 can refried beans
  • 1 c. beef broth (I used Herb Ox bouillon labeled gluten free and no added MSG)
  • 2 tsp. dried ground cumin
  • 1 1/2 Tb. chili powder
  • 2 Tb. lime juice
  • Tortilla chips
Cook and drain the ground meat.  While the meat is cooking, chop the onion and drain and rinse the small red beans.
Combine all ingredients except the lime juice in a large slow cooker.  Cook on low about 4 – 6 hours.  Stir in the lime juice.  Serve with tortilla chips.

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