I absolutely love this time of year! The leaves are beautiful shades of red, orange and yellow, the air is cool and the holidays are fast approaching! I also think it is the perfect time of year for comfort food like this chili. This recipe is a combination of recipes I have used in the past, with a couple added ingredients that we thought sounded good (such as the brown sugar, which was the hubby's idea!). The great thing about this recipe is that it tastes even better as leftovers...I love when a meal as good as this can be used for lunches as well! I hope you enjoy this recipe!
Slow Cooker Chili
Ingredients
2 lbs. ground beef
1 can dark red kidney beans, drained
1 can light red kidney beans, drained
2 cans diced tomatoes with green chilies
1 (8oz.) can tomato sauce
1 green pepper, diced
1 medium onion, chopped
1/4 cup brown sugar
2 Tbsp. flour
3 tsp. chili powder
2 tsp. salt
1/8 tsp. ground (cayenne) red pepper
1 tsp. garlic powder
1 tsp. sugar
1 tsp. ground cumin
1/4 cup water
Directions
1. Brown ground beef and drain grease.
2. Combine all ingredients in slow cooker. Cook on low about 8 hours.
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