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Red Bean Chili

1 pound lean ground beef
1 large onion, chopped
16 oz dried small red beans, rinsed, drained, and picked over
16 oz jar roasted red peppers, rinsed, drained, and coarsely chopped
18 oz can diced peeled tomatoes
15 oz can tomato sauce
3 to 4 tablespoons Nex Mexico chili powder
1 1/2 tablespoons ground cumin
1 teaspoon garlic powder
Shredded Monterey Jack or Cheddar cheese
chopped onions
chopped tomatoes
sour cream

In a large skillet, cook the beef and onion over medium-high heat,
stirring, until the beef is browned, 6 to 8 minutes. Drain off any
fat. Turn into a 5-quart electric slow cooker. Add the beans, red
peppers, tomatoes with their liquid, tomato sauce, chili powder,
cumin, and garlic powder. Mix well.

Cover and cook on the low heat setting 9 to 10 hours, or until the
beans are tender. Serve topped with cheese, onions, tomatoes, and
sour cream, as desired.

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