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)
- 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.
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.