1 lb. ground beef
12 oz. beef broth (or 2 beef bouillon cubes w/ 12 oz. water)
3 tsp. chili powder
5 cloves garlic, smashed
2, 12 oz. cans red kidney beans (drained, rinsed)
1 28 oz. can crushed tomatoes
1 tsp. salt (add more to taste)
1 tsp. cayenne pepper (or substitute red pepper flakes)
1 green pepper, seeded & diced
1 long red pepper, seeded & diced (optional)
1 tsp. oregano
1 tsp. cumin
1 12 oz. can pinto beans (drained, rinsed)
5 dashes hot sauce (tobasco sauce)
1 can tomato paste
1 tsp. black pepper
1 Serrano chili pepper (minced) (optional)
½ onion, chopped
Leftover steak or venison, diced (optional)
Instructions:
- In a skillet, brown the ground beef. Drain fat.
- Add all ingredients to the crock pot.
- Cover and cook on LOW for 6 – 8 hours, or HIGH for 2 – 4 hours.
- Stir occasionally & mix well before serving.
Special Notes:
This chili has just the right “kick” to it if you omit the long red pepper and Serrano chili pepper. The original recipe did not call for the onion, but I prefer to use it. I also use the red pepper flakes instead of the cayenne pepper. The original recipe also called for 2 cans of pinto beans; I use one.
This makes a FULL crock pot of chili.