Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 chili
1 1/2 lb ground beef,cooked and
1 drained
1 (28 oz.) can,Crushed
1 tomatoes with added puree
1 undrained
1 (15 5 oz.) can great
1 northern beans,drained and
1 rinsed
1 (15 5 oz.) can of kidney
1 beans,drained and rinsed
1 (15 5 oz.) can of black
1 beans,drained and rinsed
1 (10 oz.) can of mild
1 enchilada sauce
1 (8 oz.) can of tomato sauce
1 (4 5 oz.) can of,Chopped
1 green chiles
1 red bell pepper,seeded, cut
1 into 1 inch squares/pieces
1/2 c onion,Chopped
2 to 3 teaspoons chili powder
1 t oregano leaves,Dried
1/2 t cumin,Ground
1 c water
1 topping
3 corn muffins,crumbled
3 oz (3/4 cup) cheddar,Shredded
1 cheese

In 3 1/2 or 4 quart crock pot, combine all chili ingredients except
ground beef; mix well. Cover; cook on low setting (275 degrees) for
at least 8 to 9 hours or until bell pepper and onion are tender. Add
cooked/drained ground beef during the 8th hour.

Before serving; preheat oven to 375. Arrange crumbled corn muffins in
single layer on ungreased cookie sheet. Bake at 375 for 5 to 6
minutes or until light brown and crisp, being careful to to burn the
crumbled corn muffins.

To serve, ladle chili into individual soup bowls. Sprinkle each with
toasted corn muffin crumbs and cheese.

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