Kevin'S Chili Supremo

• 1.5 kg lean beef
• 1 tbsp fresh garlic - minced
• 1 tbsp of chili powder (or to taste)
• salt and pepper to taste
• 3 bay leaves
• 1- red pepper
• 1- green pepper
• 1 large onion- spanish
• 10 fresh cut mushrooms
• can of corn - drained
• can of tomato paste
• 2 large cans of tomato sauce
• 2 cans of red kidney beans - drained and rinsed

1. cut peppers and onion into medium size pieces. Along with beef brown in a large skillet with garlic and salt and pepper.Remove excess fat and place in a slow cooker.
2. add tomato sauce and tomato paste. Then add corn,kidney beans,and mushrooms.
3. add chili powder, bay leaves and salt and pepper to taste.
4. cook in a slow cooker for as long as you can last...min. 5-6 hours - best over night on low setting.
5. optional method is cooking in a pot bringing to a boil and then simmering for an hour (when you are in a hurry)

lean beef, garlic, chili powder, salt, bay leaves, red pepper, green pepper, onion spanish, mushrooms, tomato, tomato sauce

Taken from www.epicurious.com/recipes/member/views/kevins-chili-supremo-1248735 (may not work)