Instructions: 1 14 1/2 Ounce can can diced tomatoes with green chilies (chilies optional)

1 cup water
2 15 ounce
cans red kidney beans
rinsed and drained
1 15 ounce can black beans
rinsed and drained
SEASONINGS:
3 tablespoons chili powder
or to taste
1 tablespoon ancho chili powder - or more to taste
1 tablespoon hot new mexico-style chili powder - or to taste
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoons ground coriander
1 teaspoon salt
or to taste

Instructions:
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the beef stew meat or ground beef and cook until browned, about 3-4 minutes. Drain the meat and add the garlic and onions and cook about 3 minutes. Transfer the beef to a slow cooker. Add the green bell pepper, jalapeno pepper, crushed tomatoes, diced tomatoes, water, red and black beans. Sprinkle in all the seasoning ingredients and mix well. Cover and cook on low for 6 to 8 hours or high for about 4 hours. hours. Taste and adjust seasonings as necessary.

Cooks note: Use any combination and amount of your favorite chili seasonings.

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