Good & Spicy Chili from Carp8351@uidaho.edu 

     2 cans dark kidney beans 
     2 cans pinto beans 
     2 cans chili beans 
     1 medium-sized onion, chopped 
     1 large tomato, diced 
     1 can tomato sauce 
     1-2 tablespoon jalapeno peppers, minced (I use the 
         store-bought ones from a jar) 
     2 tablespoons of jalapeno juice 
     1/2 cup lentils (optional) 
     1 tsp seasoning salt 
     1 tsp mild chili powder 
     1 tsp black pepper. 
     1/2 tsp garlic powder. 

Use a crockpot or some other slow-cooker for this...
Simply place all the ingredients in the crockpot and cook. 
I like to get mine ready in the morning and let it cook all 
day on low. When I come home, it's ready! 

Cornbread is a must with this. 

Be careful, this can be VERY SPICY! You may want to adjust
the amount of jalapeno juice. 

Serves: 6-8 

Preparation time: 8 hours