Chili For A Crowd Recipe

* 2 pounds boneless beef round steak or boneless pork shoulder -- trimmed and cut into 1/2-inch cubes
* 2 large onions -- chopped
* 2 large yellow, red and/or green sweet peppers -- chopped
* 2 cans (15 ounce size) chili beans with chili gravy
* 2 cans (14 1/2 ounce size) Mexican-style stewed tomatoes -- undrained, cut up
* 1 can (15 ounce size) kidney or pinto beans -- rinsed and drained
* 1 cup beer or beef broth
* 1 tablespoon chopped canned chipotle chile peppers in adobo sauce
* 2 teaspoons garlic salt
* 2 teaspoons ground cumin
* 1 teaspoon dried oregano -- crushed

Directions:

1. In a 5 1/2- or 6-quart slow cooker, combine meat, onion, sweet pepper, chili beans in chili gravy, undrained tomatoes, beans, beer or broth, chile peppers, garlic salt, cumin, and oregano.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Spoon off fat.

4. Serve with desired toppers.

Makes: 12 servings