14ozlight kidney beanslow sodium, rinsed, and drained.
⅛teaspooncayenne pepperoptional and adjust to taste
Start by browning one pound of ground beef. After 3-4 minutes, add one small onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes in total. Drain and add to a small crock pot.
Chop half of a green pepper. Rinse and drain one can light kidney beans.
Add one 14 oz can diced tomatoes, a half of 6 oz can tomato paste, 1/2 cup water, 3 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt (to taste), 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional and adjust to taste).
Cook on low for 8 hours or high for 4 hours.
This is scaled for a smaller crock pot. A 2 1/2 quart is the smallest you should use. A double recipe needs 4 quarts or larger. And a triple recipe fits in a crock pot of 6 quarts or larger. I always do a double batch.
Substitute other ground meat if you want. Use ground turkey or chicken if you wish.
Precook the ground meat since uncook ground meat will clump.
Rinsing the beans will decrease the sodium load.
Add salt to taste only.
This is a thick chili. Add more water or some beef broth if you like your chili more like a soup.
Serving size is about 1 1/2 cups.
An easy recipe to double or triple. Use the serving adjustment above. It will change the volume in the ingredients but not the wording in the instructions.. Cooking time will remain the same.
Good in the refrigerator for 3-4 days and will freeze well for 3-4 months.
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