- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 onion, chopped
- 2 green bell peppers, chopped, divided
- 1 red bell pepper, chopped, divided
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 tablespoons shredded Cheddar cheese for garnish (optional)
- Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
- Transfer ground beef to a slow cooker.
- Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
- Place remaining green bell peppers and red bell peppers on top of mixture.
- Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
- Stir chili and cook on Low setting for 6 more hours.
- Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.
05/23/2018
recipepes.com
Slow-Cooked Chili, recipe
PT15M
PT1H
5
455 calories
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