Firehouse Chile

• 1- 1/2 pound Ground Beef
• 1 whole Onion, Chopped
• 1 whole Green Pepper, Chopped
• 4 cloves Garlic, Minced
• 1 can Kidney Beans (16 Oz)
• 1 can Chile Beans (16 Oz)
• 1 can Pinto Beans (16 Oz)
• 1 can Ranch Style Beans (15 Oz)
• 1 can Rotel Diced Chiles And Tomatoes (14.5 Oz)
• 1 can Enchilada Sauce (16 Or 20 Oz Can)
• 2 Tablespoons New Mexico Chile Powder Or To Taste.
• 2 Tablespoons Louisiana Style Crystal Hot Sauce Or To Taste

1. Brown the meat over medium heat until well browned.
2. Drain grease and place browned meat in crock pot.
3. Add all other ingredients and allow to simmer overnight on low or for at least 8-10 hours.
4. I make this the day before and then reheat it the next day.
5. I serve this with scones (fry bread) and use this chile recipe for my Navajo Tacos.
6. It also freezes well.

ground beef, onion, green pepper, garlic, kidney beans, chile beans, pinto beans, beans, tomatoes, enchilada sauce, new mexico, louisiana style crystal

Taken from tastykitchen.com/recipes/main-courses/firehouse-chile/ (may not work)