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Spicy Slow-Cooked Chili

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.
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    8 servings

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 272 calories, 10g fat (5g saturated fat), 56mg cholesterol, 409mg sodium, 20g carbohydrate (8g sugars, 5g fiber), 25g protein.

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