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Spicy Slow-Cooked Chili
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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
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.
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Printed from tasteofhome.com Dec 1, 2008Copyright Reiman Media Group, Inc © 2008 |