~-~ Ingredients ~-~

• 2 Pounds of Ground Meat
• 1 Cup of  Anaheim Chili Peppers or Serrano Peppers
• 2 Green Bell Peppers
• 1 Red Bell Pepper
• 1 Large Onion
• 1 28oz Can of Petite Diced Tomatoes
• 2 Cups of Kidney Beans
• 2 Packages of Chili Powder
• 1 Clove of Garlic
• 1 Table Spoon or more of Habanero Hot Sauce

~-~ Directions ~-~

1. Soak beans in a pot covered with 2 quarts of warm water for 8-10 hours.
2. Wash the beans thoroughly in cold water.
3. Dice up the Chili Peppers, Bell Peppers, and Onion; fine cut is better for chili.
4. Put the Ground Meat in to the crock pot and chop up into little pieces.
5. Stir in the Tomatoes, Peppers, Onion, Kidney Beans and Chili Powder and mix really good.
6. Mince up a Garlic Clove and mix it in with a table spoon or more of Habenero Hot Sauce.
7. Let it cook in the Crock Pot for about 5 Hours on High and 2 Hours on low or until the Kidney Beans are soft.
8. Let it cool down for about 15 to 30 minutes and serve.

~-~ Ingredients ~-~

• 32 oz chicken broth (low sodium)
• 32 oz of cold water
• 20 oz of 15 bean soup beans (1 bag)
• 1 lb of Virginia ham (have the deli slice it thick and cut it in small chunks)
• 1 cup of onions (chopped)
• 1 cup of celery (chopped)
• 1 lb 12 oz can of petite diced tomatoes
• 1 clove of garlic (minced)
• 1 lemon (juiced)
• 1 tsp chili powder
• 1 tsp pepper
• 1/4 cup of parsley
• 1 dash of liquid smoke
• 1 table spoon ham base

~-~ Directions ~-~

1. Soak beans in a pot covered with 2 quarts of cold water for 8-10 hours.
2. Wash the beans thoroughly in cold water
3. In the crock pot mix the chicken broth, water, beans, onions, ham, celery, tomatoes, garlic, lemon juice, chili powder, pepper and parsley.
4. Let it cook in the crook until the beans soften (usually 2 hours on high and 4 hours on low)
5. After beans soften and soup cooks add 1/2 cup of water, ham base and liquid smoke to taste.
6. Let it cool down for about 15 to 30 minutes and serve.