Chili - Beef

Source: 
Taste of Home
Time: 
4hr
Prep Time: 
15min
Serves: 
8
Ingredients: 
  • 2lbs ground beef
  • 2-3 hot chili peppers (omitted at our house)
  • 3 can (16 oz each) kidney beans, rinsed and drained
  • 1 can (6oz) tomato paste
  • 1 medium onion, chopped
  • 1 medium green pepper, seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4-1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pepper
  • 2-4 cups tomato juice
Directions: 
  1. In a large skillet, cook beef over medium heat until no longer pink.  Drain.
  2. Transfer to a 5 qt slow cooker
  3. Remove seeds from the chili peppers if desired
  4. Chop peppers, add to the slow cooker.
  5. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice
  6. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.