2 (16) oz cans kidney beans, drained
2 (14) oz cans tomatoes, cut up
2 lbs ground beef, browned and drained
1 large onion
1 green pepper
1 red pepper*
2 tablespoons minced garlic
3 tablespoons chili powder (or to taste)
1 teaspoon black pepper
1 teaspoon cumin
6 oz jar sliced jalapenos (with juice)
2 teaspoons Tabasco (or to taste)
8 oz mushrooms
1 12 oz can of sliced olives
2 hand fulls raw pinto beans

Soak pinto beans overnight in water to cover. In the morning, bring to a boil, then reduce heat and simmer for about 90 minutes.

Add all ingredients into a Crock-Pot and set on high for the first hour; then reduce heat to low and continue to cook for 5 hours.

If you prefer a more soupy chili, a half can of tomato sauce can be added half way through the cooking, if desired.

This chili has taken 1st place in all entries I have taken it to. No big ones just bar chili cook-offs - nothing big.

Hope you enjoy!

*Cooks Note: Some hot peppers are hotter than others (the Scovill scale is used to rate the differences). The choice of which type of hot pepper to use is left to your discretion, so choose according to your taste. If using a very hot pepper variety, you may want to add a small portion of the pepper, minus the seeds and core for starters; more can always be added later. Submitted by: Dallas Mcclendon