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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 10 |
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Ingredients:
2 lbs ground round |
2 (16 ounce) cans kidney beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
2 onions, chopped |
1 green bell pepper, chopped |
4 cloves garlic, minced |
2 tablespoons chili powder |
2 teaspoons salt |
1 teaspoon pepper |
cayenne pepper (i use 1/4 t.) |
shredded cheddar cheese |
Directions:
1. Cook ground beef in a skillet until browned; drain off fat.
2. Pour into a slow cooker.
3. Add the next 9 ingredients.
4. Cover and cook on low for 6-8 hours.
5. Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.
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