Chili Recipe
submitted by Kristy Peralta '96 (Auburn Alumni Association Life Member)

1 lb. Ground Beef
2 large cans Crushed Tomatoes
1 large can Tomato Sauce
2 regular cans Black Beans
1 large can Pinto Beans
2 regular can Whole Corn
1 regular can Rotel
1 tablespoon Cayenne Pepper
1 tablespoon Salt
1 tablespoon Black Pepper
1 tablespoon Garlic Salt
2 tablespoons Sugar
½ cup – ¾ cup Chili Seasoning (to taste)

Brown the ground beef in a skillet. Drain fat and oils from the beef and set beef aside. Combine the following ingredients in a crock pot: crushed tomatoes (with juice), tomato sauce, black beans, pinto beans, whole corn (with juice), rotel (with juice), cayenne pepper, salt, black pepper, garlic salt, sugar, and chili seasoning (begin with ½ cup and add more to suit your taste). Stir in ground beef. Set the crock pot to high heat. Heat the chili on high for 2-3 hours. Then turn the crock pot to low heat and let it simmer until you are ready to eat. Enjoy!