Chili

1 1/2- 2 lbs lean ground beef
1 large onion, chopped
1 large bell pepper, chopped
2 cloves minced garlic or 1 rounded tsp of chopped or minced garlic from a jar
3-4 Tablespoons McCormick’s Chili Powder
1 tsp. pepper
3 cans dark red kidney beans (16oz cans – you can substitute one can of pinto beans for one can of kidneys to add variety)
1 large can crushed tomatoes (28 ozs)
1 large can tomato sauce (28 ozs)
1 can chopped green chilies, drained (optional)
jalapeno slices (optional)

grated cheddar cheese
cooked white rice (optional)

Brown ground beef in large dutch oven (large cook pot). Add chopped onion and bell pepper, cook until peppers and onion are soft. Add chopped garlic, chili powder and pepper, cook a few minutes. Add the cans of beans ( you can drain them or not – it doesn’t matter really). Add the tomatoes, drained green chilies. I add about one tomato can full of water to mine. Simmer over medium low heat for an hour.

Slow Cooker – just brown the ground beef, add to slow cooker and then throw everything else into your slow cooker in the morning and cook on low 6-8 hours.. The onions and peppers can be raw when you toss them in. Fill a tomato can half full of water and add – slow cooking doesn’t take as much liquid. Add the jalapeno slices the last 1/2 hour or so of cooking to avoid 5-alarm chili.

Serve with cheese, rice and corn bread.

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