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 .

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