"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
Preparation:
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.
Happy Cooking ☺