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Sweet and Mild Crockpot Chili

This award-winning chili really delivers, and it should! This is the winning recipe by a postal deliver in the annual cook-off to beniefit The United Way.

Sweet and Mild Crockpot Chili

Three 14-ounce cans Hunts Diced Tomatoes (with juice)
30-ounce can mild Brooks or Bush Brand chili beans (with juice)
16-ounce can dark red kidney beans, drained and rinsed
16-ounce can light red kidney beans, drained and rinsed
11-ounce can low-sodium V-8 juice
14-ounce can Swanson lower sodium beef broth
11-ounce can Campbell’s Healthy Request tomato soup
16-ounce jar mild banana pepper rings, chopped (drain and remove stems first)
3 large green peppers, diced
1 level tablespoon McCormick onion powder
2 or 3 teaspoons McCormick garlic powder
6 level tablespoons GFS mild chili powder
1/2 cup Hunts ketchup
3 tablespoons brown sugar
2 pounds extra lean ground beef, browned and drained.

Combine all ingredients except for ground beef in a 6-quart slow-cooker. (Do not omit the banana peppers.) Jump start on high for two hours, then switch to low for six to eight hours. Add the browned and drained ground beef during the last two to three hours of cooking.

— Recipe courtesy Scott Crumrine

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