• 4 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
• 3 jalapeno diced small
• 3 Anaheim diced medium
• 3 poblano pepper chopped medium
• 2 onion large chopped
• 8 cloves garlic powder crushed or minced
• 56 fluid ounces diced tomatoes
• 28 fluid ounces beef broth
• 3 tablespoons chili powder
• 2 teaspoons pepper
• 2 teaspoons salt
• 2 teaspoons oregano
• 1 teaspoon cumin

1. Clean and dice 2 jalapeno (finely), 2 Anaheim peppers and 2 Poblano peppers. Also chop a large onion
2. You need 4 pound of beef. I was lazy this time and used pre-cut stew meat. If you do this be sure to go through it and time more of needed. Or cut your own in 1 inch cubes from a beef roast.
3. Combine the chopped onion and peppers with 8 cloves of crush garlic, 2 – 14 oz cans diced tomatoes, a 14 oz can beef broth, 2 T chili powder, 1 t pepper, 1 t salt, 1 t oregano and 1/2 t cumin.
4. Cook on low in a slow cooker or crock pot for 8 hours.

Update 2016.11.15: It didn’t turn out. Far too much fluid. I took out over a quart and there was still too much. Wrong consistency. Oh well.

Update 2016.11.16: While it wasn’t the chili recipe I wanted, it was much better the next day. And it succeeds far more as a soup or stew or even a beef gumbo. Reminds be of the Campbell’s Chunky Gumbo, which isn’t the real thing but I quite like it.