In a crockpot or slow cooker, put all ingredients - except the meat. Turn on high
Take the meat and separate in a couple of batches. Cook each batch in a skillet on high heat until well done (even over done)
After each batch of meat is cooked, drain the fat.
When fat is drained, put that batch of meat in the crocked pot and stir.
Check seasoning. let it simmer for about 5 hours. To remember: This is a very easy recipe. The key is the fat content of the meat, 85% (for flavor) and the cut of the meat. If the butcher does not have a "chili" grind, ask him to run the meat thru the grinder onnce to get a coarser grind. The age of the chili spice will make this dish more or less potent. Start with one jar of chili powder and add if you want spicier
This recipe has been added to the following public cookbooks:
Clarence Recipes,
Dave's Cook Book,
Dave's Personal Chef,
Poetry N Food
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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