Chili PeppersIngredients:

4 pounds ground beef, venison or elk
2 cups chopped onion
4 cloves garlic, minced
4 tablespoons chili powder
2 teaspoons each oregano and salt
28 ounces salsa
20 ounces Snap-E-Tom
1 pound ranch beans, drained


Cook beef, drain, add onions and garlic until wilted. Combine with other ingredients in a crockpot. Cook on low for eight to 10 hours, or on high for four to five hours.

Serves 12

From the kitchen of Doris Keisler.