This is the Chili recipe that I use mainly throughout the fall and winter. It is easy and cooks well in the crockpot. I usually serve it with a pan of cornbread.
Oh So Good Chili
Ingredients:
2 pounds lean ground beef
2 cans Mexican Style Tomatoes
1 (48 ounce) can Spicy V8
1 (15 ounce) can kidney beans, drained and rinsed
2 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Directions:
1. Place ground beef, onions and bell peppers in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, Spicy V8, mexican style tomatoes, kidney beans, pinto beans, cayenne pepper, sugar, ground black pepper, salt, cumin and chili powder. Set CrockPot on low and cook 8-10 hours. Serve with cornbread.
Makes 10 servings
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Oh So Good Chili
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