Steps to Make Nyt Cooking Newsletter

Spicy Slow-Cooked Chili

If your inbox is full, try deleting some old emails to free up space.

Recipe Summary Spicy Slow-Cooked Chili

This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

Ingredients | Nyt Cooking Newsletter

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans diced tomatoes, drained

1 (8 ounce) can tomato sauce

2 onions, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

3 tablespoons chili powder

1 tablespoon cayenne pepper

2 teaspoons salt

1 teaspoon ground black pepper

½ cup shredded Cheddar cheese

Directions

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.

Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.

Garnish each serving with Cheddar cheese.

If you want to kick it up a notch with the fire factor add more cayenne pepper about 2 hours into cooking, then again after 3 hours of cooking.

Info | Nyt Cooking Newsletter

prep: 30 mins cook: 4 hrs total: 4 hrs 30 mins Servings: 10 Yield: 10 servings

TAG : Spicy Slow-Cooked Chili

Soups, Stews and Chili Recipes, Chili Recipes, Beef Chili Recipes,