I made this for the ward chili cook-off and it was the first time I've ever made chili. Though I did not win the contest, this recipe was a winner to me! Too bad Jack hates chili or I'd be making this all winter:
Ingredients
- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon pepper
- Shredded Cheddar cheese
Directions
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.
I can't wait to try this recipe, i am sure it will give me heartburn but I love making crockpot dinners in the fall and winter, its so much easier than messing with the bbq or oven! Oh and bytheway, I am pretty sure it was your mom that gave us our crockpot for our wedding and it has definitely gotten some really good use over the years!
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