$50 Chili - For The Crockpot

• 1 1/2 lbs stewing beef, cut into 1/2-inch to 3/4-inch cubes
• 1 1/2 lbs stewing pork, cut into 1/2-inch to 3/4-inch cubes
• 1 big white onion, chopped
• 3 small bell peppers, chopped, I like to use 1 each of red, yellow, and orange
• 1 -2 orange habanero pepper, chopped, careful, these are HOT
• 1 - 1 1/2 tablespoon spice world chopped garlic
• 5 (15 1/2 ounce) cans beans, I use 2 cans dark red kidneys, 2 cans light red kidneys, and 1 can black
• 2 (16 ounce) jars chunky salsa, medium (I like Pace)
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can beef broth
• 1 1/2 - 2 cups crushed tostito tortilla chips
• 1 chicken bouillon cube, crushed
• 1 beef bouillon cube, crushed
• 1 1/4 teaspoons sazon goya
• 1/8 teaspoon cinnamon
• 5 teaspoons Mexican chili powder
• 4 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon light brown sugar
• 5 -10 dark chocolate chips, yes, between 5 and 10 chips, depending on desired sweetness

1. Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on "High" for 5 hours, or "Low" for 8 hours.
2. I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.

stewing beef, stewing pork, white onion, bell peppers, pepper, spice world, beans, chunky salsa, tomato paste, beef broth, tortilla chips, chicken bouillon cube, bouillon cube, sazon goya, cinnamon, chili powder, cumin, ground coriander, black pepper, salt, light brown sugar, chocolate chips

Taken from www.food.com/recipe/50-chili-for-the-crockpot-501028 (may not work)