Spicy Slow-Cooked Chili
This satisfying spicy chili recipe 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.
Ingredients
- 2 pounds ground beef
- 16 ounce cans kidney beans rinsed and drained
- 14.5 ounce cans diced tomatoes drained
- 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
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- 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.
- Garnish each serving with Cheddar cheese.
Notes
Recipe Tip
If you want to kick it up a notch with the fire factor, add more cayenne pepper about 2 hours into cooking, then again after 3 hours of cooking.