Spicy Slow-Cooked Chili recipe

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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
½ cup shredded Cheddar cheese

Nutrition Info

308.3 calories
carbohydrate: 22.3 g
cholesterol: 62.3 mg
fat: 13.8 g
fiber: 8.1 g
protein: 23.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 1023.7 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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.

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