Feel free to substitute for just about any ingredient in this chili recipe. Use your imagination! I like my chili mild, so if your ideal chili burns your tongue, add red pepper flakes, jalapeno and habanero chilies, and of course, more chili powder.
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Yield: 8 servings
Ingredients:
- 1 lb. ground beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 (14 oz.) cans diced tomatoes, undrained
- 15 oz. can tomato sauce
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/8 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 (15 oz.) cans red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- 1/4 cup water
Preparation:
Cook ground beef in heavy skillet until brown and drain. Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours until vegetables are tender. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
