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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 to 8
2 cans dark kidney beans
2 cans pinto beans
2 cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 can tomato sauce
1-2 tablespoon jalapeño peppers, minced (I use the store-bought ones from a jar)
2 tablespoons of jalapeño juice
½ cup lentils (optional)
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
½ teaspoon garlic powder
Use a crockpot or some other slow-cooker for this...Simply place all the ingredients in the crockpot and cook. I like to get mine ready in the morning and let it cook all day on low. When I come home, it's ready!
Cornbread is a must with this.
Be careful, this can be VERY SPICY! You may want to adjust the amount of jalapeño juice.