July 22, 2014
Who doesn't love a hot bowl of spicy chili on a cold winter day? Actually, this chili is good any time at all.
The heat in this chili is provided by cayenne pepper so if you want to adjust the spiciness just add or subtract the amount of cayenne pepper.
Be aware that cayenne pepper is very fiery so it is easy to overdo the spiciness. Just taste as you add cayenne pepper so you do not get it too spicy.
7 hours 25 minutes
7 hours 45 mins
Yield: 8 servings
- 1 lb. ground beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 (14 oz.) cans diced tomatoes, (do not drain)
- 15 oz. can tomato sauce
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (molasses or regular sugar may be substituted)
- 1/2 teaspoon cayenne pepper
- 2 (15 oz.) cans red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- 1/4 cup warm water
1. Cook ground beef in a heavy skillet until brown (5-10 min). Drain grease.
2. Mix all ingredients except cornstarch and water in a 3-4 quart Crock-Pot.
3. Cover and cook on low heat for 6-7 hours until vegetables are tender.
4. Turn heat to high. Mix cornstarch and warm water until smooth and add to chili, stirring well.
5. Uncover and cook for about another 15 minutes, until slightly thickened.