2-Quart  Slow Cooker  Spicy Chili


1 (14.5-oz) diced tomatoes 1(15-oz)cans kidney beans 1 (5-oz) can tomato sauce 3 garlic cloves, minced 1 tablespoon garlic chili sauce 2 tablespoons chili powder 1/2 cup onion, diced 1/4 green bell pepper, minced 1/2 pounds ground beef 1/8 teaspoon salt 1/8 teaspoon garlic powder

click through the slides for directions or click below to get the full recipe.


Turn on the slow cooker to preheat while preparing ingredients. Add the drained and rinsed kidney beans, diced tomatoes with juice, tomato sauce, chili powder, garlic sauce, and minced garlic to a 2-quart slow cooker.

In a medium-sized skillet heat the olive oil and saute the green pepper and onion for 2-3 minutes and then add them to the slow cooker.

In the same skillet brown the ground beef, drain off the excess grease and add the browned beef to the slow cooker.  Stir gently to mix the ingredients.

Cover the slow cooker and cook on a low setting for 5-6  hours.

Ladle out a bowl and ENJOY!   Chili tastes even better the next day so it's a perfect make ahead meal.

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