Spicy Slow-Cooked Chili - Secretsfrommyapron

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

2onions, chopped

1green bell pepper, chopped

2 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon cayenne pepper

2 teaspoons salt

1 teaspoon ground black pepper

½ cup shredded Cheddar cheese

Directions

Step 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.

Step 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.

Step 3

Garnish each serving with Cheddar cheese.

Cook's Note:

If you want to kick it up a notch with the fire factor add more cayenne pepper about 2 hours into cooking, then again after 3 hours of cooking.

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