Spicy Slow-Cooked Chili

“I love that I can put the ingredients in a slow cooker and forget about it for a few hours. If you like your chili thick, you’ll enjoy this version.”

—Sabrina Corrigan, Williamsburg, Pennsylvania

Spicy Slow-Cooked Chili

•	2	lbs. ground beef
•	2	to 3 hot chili peppers of your choice
•	3	cans (16 oz. each) kidney beans, rinsed and drained
•	1	can (6 oz.) tomato paste
•	1	medium onion, chopped
•	1	medium green pepper, seeded and chopped
•	2	tsp. chili powder
•	2	tsp. cider vinegar
•	1	tsp. garlic powder
•	1	tsp. dried oregano
•	1/4	to 1/2 tsp. ground cinnamon
•	1/4	tsp. pepper
•	2	to 4 cups tomato juice

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.

Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.

Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness. Yield: 8 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.