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Dragonslayer Red Chili
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1/4 C Extra Virgin Olive Oil, 1 Lg. White Onion chopped, 2 cloves minced garlic, 2-3 lbs. very lean beef, venison, or ground turkey, 3 T Dragonslayer Chili Mix, 1 Lg green bell pepper minced, 1 Lg red bell pepper minced, 2 Lg Anaheim peppers chopped, 2 Jalapeno peppers minced and seeded, 4 small Serrano peppers minced and seeded, 1 20 oz. can whole peeled tomatoes, 1 7 oz can Contadina tomato paste, 1 14/15 oz can of chili beans (pinto beans in chili gravy), 1 14/15 oz can of red kidney beans, 3 Cups beer or water, your choice. Saute onion and garlic in oil, add ground meat, brown and crumble. Add Dragonslayer Chili Mix and cook on low temperature for 10 minutes, stirring often to meld flavors. Add all peppers and tomatoes including juice from cans, and cook for 15 minutes. Add tomato paste and all beans, inc. gravies and juices -- mix thoroughly. Add beer/water -- bring to a boil. Boil 15 min. Lower heat and simmer, stirring often to keep from burning, for 2-4 hours for best flavor. Makes about 1-1.5 gallons. Can be thickened with Masa (corn flour) if desired.

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