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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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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. 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:
1. 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.
2. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.
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