Beef Chili w/Kidney Beans

One of our favorite recipes on a cold night! Our Beef Chili w/Kidney beans will leave you wanting more. For our Texan fans you can always leave out the Kidney Beans!

American

Type of Dish Main Course

Contributed By

Published

Ingredients

  • 2 pounds ground beef
  • 1 1/2 onions sliced
  • 1/2 to 1 hot chili pepper (jalapeno, habanero, or Serrano), seeded and finely chopped
  • 1 1/2 green pepper, diced
  • 2 cloves garlic, minced
  • 2 16 oz cans Italian-style tomatoes
  • 2 16 oz cans kidney beans, drained
  • 1 10 oz can diced tomatoes and chilies
  • 1 6 oz can tomato paste
  • 1 cup water
  • 1 tablespoon salt
  • 1 whole cloves
  • 1 bay leaf
  • 2 tablespoons chili powder

Preparation

  1. Brown the meat, onions, and peppers on the stove, then drain.
  2. Combine the remaining ingredients in the crock-pot, and add the meat, onions, and peppers. Stir well.
  3. Cover and cook on low for a minimum of 5 hours. But as we prefer, the longer you simmer your chili, the more flavor it will have.
  4. Optional toppings for your chili could include sour cream, shredded cheese, sliced jalapeños, and crackers, tortilla chips, or cornbread.

Further Information

Yield 6-8

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 5 hours.