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Spicy Slow-Cooked Chili Recipe

Photo by: Taste of Home

100% would make again

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I love that I can put the ingredients in the slow cooker and forget about it for a few hours. If you like your chili thick, you'll enjoy this version.

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8 Servings
Prep: 15 min. Cook: 4 hours

Ingredients

2 pounds ground beef
2 to 3 hot chili peppers of your choice
3 cans (16 ounces each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
2 to 4 cups tomato juice

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 272 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 409 mg sodium, 20 g carbohydrate, 5 g fiber, 25 g protein.

Spicy Slow-Cooked Chili published in Country Extra January 2005, p49

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Reviews for Spicy Slow-Cooked Chili (1)