Spicy Weekend Chili
My stick to your ribs comfort food Chili recipe is made in a small 2-quart slow cooker and perfect for the small kitchen where space is a premium.
Servings: 6 cups
Calories: 341kcal
Ingredients
- 1 can (14.5-oz) diced tomatoes
- 1 can (15-oz ) kidney beans, drained
- 1 can (5-oz ) tomato sauce
- 3 cloves garlic minced
- 1 tablespoon garlic chili sauce
- 2 tablespoons chili powder
- ½ cup onion diced
- ¼ cup green bell pepper minced
- ½ pound ground beef
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
Instructions
- Turn on the slow cooker to LOW and preheat while preparing the ingredients.
- Add the kidney beans, diced tomatoes with their juice, tomato sauce, chili powder, garlic chili sauce, and minced garlic to a 2-quart slow cooker.
- Heat the olive oil in a medium skillet over medium heat. Sauté the onion and green bell pepper for 2–3 minutes, then transfer them to the slow cooker.
- In the same skillet, brown the ground beef. Season with the salt and garlic powder, drain off excess grease, and add the beef to the slow cooker. Stir gently to combine.
- Cover and cook on low for 5–6 hours.
Notes
- This chili has noticeable heat. If you prefer it milder, reduce the chili powder and garlic chili sauce.
- For extra heat, add a pinch of cayenne or a few red pepper flakes.
- Ground turkey can be substituted for the beef with great results.
- Spicy chili beans or black beans can be used in place of kidney beans for variety.
Nutrition
Serving: 2g | Calories: 341kcal | Carbohydrates: 26g | Protein: 28g | Fat: 15g | Sodium: 599mg | Fiber: 8g | Sugar: 5g
