Slow-Cooked Chili

Name: Slow-Cooked Chili
Ingredients: 2 pounds ground beef; 2 (16 ounce) cans kidney beans, rinsed and drained; 2 (14.5 ounce) cans diced tomatoes, undrained; 1 onion, chopped; 2 green bell peppers, chopped, divided; 1 red bell pepper, chopped, divided; 2 tablespoons chili powder; 2 cloves garlic, minced; 2 teaspoons salt; 1 teaspoon ground black pepper; 10 tablespoons shredded Cheddar cheese for garnish (optional)

11 ingredients

7 steps

Ingredients

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 onion, chopped
2 green bell peppers, chopped, divided
1 red bell pepper, chopped, divided
2 tablespoons chili powder
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
10 tablespoons shredded Cheddar cheese for garnish (optional)

Directions

1

Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
2

Transfer ground beef to a slow cooker.
3

Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
4

Place remaining green bell peppers and red bell peppers on top of mixture.
5

Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
6

Stir chili and cook on Low setting for 6 more hours.
7

Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.