- 3 pounds ground beef
- 2 (14.5 ounce) cans diced tomatoes, or more to taste
- 2 (6 ounce) cans tomato paste
- 1/4 cup chili powder
- 2 tablespoons dried oregano
- 2 tablespoons ground cumin
- 1 tablespoon chipotle pepper powder
- 1 tablespoon cayenne pepper
- 3 (14.5 ounce) cans kidney beans, rinsed and drained
- 4 cups chopped onions
- 4 cups chopped bell peppers
- 3 jalapeno peppers, chopped
- 2 cloves garlic, minced, or more to taste
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.
- Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more. Add more diced tomatoes, if desired.
03/29/2018
recipepes.com
Christina's Slow Cooker Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
