Timmy's Beef Chili

If you are curious, the name comes from my son Timmy.

Ingredients:

• 3 lb of chopped beef (I typically use 85% lean and Angus if possible)

• 1 chopped medium green pepper, not minced but chopped small

• 1 chopped medium onion, chopped small

• 1 drained 15 oz can of corn

• 1 mashed garlic clove or a tspn of minced garlic

• 2 14oz cans of dices tomatoes (I used either petite or fire roasted, but it is to your liking)

• 2 15 oz cans of tomato sauce

• 12 oz of Picante (depending on your needs use mild, med or hot - I prefer medium)

• 1 tspn Cummin

• 2 tspn Chili Powder

• 1 tspn Cayenne Pepper

• Dash of: Oregano, Basil, Salt and Pepper

Combine: meat, spices and half the garlic in a large bowl, including 1/3 of the picante

Add all other ingredients including the rest of picante into a slow cooker and turn to low (I use a 5 quart slow cooker)

Brown the meat in a large pan or in two separate pans.

Once the combination is browned remove it from the pan (trying not to get too much grease, I use a draining spoon for this) and place the meat into a food processor. Slowly chop the meat up, the idea is to get a consistent texture not to puree it. I will try to get the meat to about 1/8 inch pieces, small enough so there are no chunks; but it doesn't always work out well. I do recommend just using a push button to do it, don't just turn the food processor on and let it go, you will puree the meat, it is very soft right now.

When the meat has been through the food processor, add it to the slow cooker on high for at least 3 hours. Take the insert with the chili in it out of the slow cooker and refrigerate, don't serve it this is a two day process.

The day you will be serving this let it cook on high for another 3 hours, this will help to soften the vegetables and allow the meat some time to soak up the chili taste removing the chopped meat taste.

I serve this with chopped raw onion and cheese on top.