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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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This spicy and satisfying chili 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:
2 pounds ground beef |
2 (16 ounce) cans kidney beans, rinsed and drained |
2 (14.5 ounce) cans diced tomatoes, drained |
1 (8 ounce) can tomato sauce |
2 onions, chopped |
1 green bell pepper, chopped |
2 cloves garlic, minced |
3 tablespoons chili powder |
1 tablespoon cayenne pepper |
2 teaspoons salt |
1 teaspoon ground black pepper |
1/2 cup shredded cheddar cheese |
Directions:
1. Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
2. 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.
3. Garnish each serving with Cheddar cheese.
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