Highland Chili Recipe from Sybil Roberts’ Kitchen

Ingredients:

1 pound Highland beef
1 yellow onion, finely chopped
1 red or green bell pepper, stemmed, seeded and finely chopped
2 tablespoons plus 2 teaspoons chili powder
1 large clove garlic, minced
1 jalapeño pepper, seeded and chopped
1 can (28 ounces) tomatoes, diced, with juices. (I used 6-8 fresh roma tomatoes from the garden)
1 can (8 ounce) tomato sauce. ( I used 1 pint of homemade tomato sauce)
½ teaspoon ground cumin
½ teaspoon dried marjoram
¼ teaspoon dried thyme
1 can (15 ounces) chili beans, small red beans or kidney beans, drained and rinsed. (I used two cans pinto beans)

Preparation:
Cook ground beef in large skillet until it crumbles. Throw everything into a crock pot except the beans and let it simmer all day on low. 15 to 20 minutes before serving add the beans, stir and cover until they are warm. Makes 6-8 servings.
Enjoy!