2 pounds lean ground beef
1 onion, chopped
1 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried oregano
6 bay leaves
1 teaspoon salt
1 teaspoon Italian seasoning
2 tablespoons chili powder
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 cup diced yellow bell pepper
2 tablespoons dried oregano
1 cup chopped onion
1 teaspoon game nuts
2 tablespoons dried parsley
In a medium skillet over medium heat, brown the ground beef and drain off grease. Stir in the onion and reduce heat to low. Cook for 1 minute, stirring often. Drain off liquid. Mix in the garlic powder, basil, oregano, oregano, basil, oregano, tomatoes, white mushrooms, yellow pepper, chile powder, diced tomatoes with chiles and diced bell pepper.
When the chili is too hot, add bay leaves. Stir and cook over medium heat 1 minute. Decrease heat and stir in chili powder, tomatoes with extract, bell pepper and oregano. Continue cooking for about 1 minute. Return meat mixture to pan and add enough water to cover the meat/chile mixture with one layer. Cover lid and simmer for about 1 minute.
Remove from heat and strain the chili mixture and broth into 1 quart pints. Stir the chili into the beef mixture and hand peppers into taco sauce. Pour into a slow cooker and stir in shredded cheese and chopped tomatoes. Cook over low heat about 4 hours, or until beef sauce thins. Serve hot with tortilla chips or right out of the can.
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