This satisfying spicy chili recipe is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.
Ingredients
- ground beef: 2 pound
- kidney beans: 2 cans (16 ounce cans, drained)
- tomatoes: 2 cans (14.5 ounce cans, drained, diced)
- tomato sauce: 1 can (8 ounce can)
- onions: 2 piece (chopped)
- green bell pepper: 1 piece (chopped)
- garlic: 2 clove (minced)
- chili powder: 3 Tbsp
- cayenne pepper: 1 Tbsp
- salt: 2 tsp
- ground black pepper: 1 tsp
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours or High for 4 hours.
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Garnish each serving with Cheddar cheese. Mellen12364
