Sunday, October 14, 2012
Spicy Beefy Chili
Prep time 15 minutes Cook time 4 hours Servings 8
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 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 grownd cimmamon
1/4 teaspoon pepper
2 to 4 cups tomato juice
1) In a large skillet , cook beef over medium heat until no longer pink ; drain . Transfer to a 5-quart slow cooker . Remove seeds from chili peppers if desired ; chop peppers . Add to slow cooker . Stir in beans , tomato paste , onion , green pepper , seasoning and 2 cups tomato juice .
2) Cover and cook on low for 4 to 6 hours or until heated through , adding more tomato juice if needed to achieve desired thickness .
Put these ingredients in the slow cooker and forfget about it for a few hours , if you like your chili thick , you'll enjoy this version .