Recipe by dandi
"This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl."
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2 (16 ounce) cans
kidney beans, rinsed and drained
2 (14.5 ounce) cans
diced tomatoes, drained
1 (8 ounce) can
green bell pepper, chopped
ground black pepper
shredded Cheddar cheese
Really good chili. I added a can of pinto beans and a can of tomatoes with green chilies. We like our chili a little spicier so I went ahead and added another tablespoon of chili powder near the end. I cooked it on high for 5 hours, and spooned it over a corn bread casserole topped with sour cream and cheese. Yum!!
I didn't like this recipe so much and didn't realize why it was so thin in texture until my wife asked if I put any tomato paste in it. Plus, it was too bland, not enough spice. Other than those two issues it was alright.
This was a great recipe!! The only thing I changed, was adding 1 extra can of tomato sauce. I decided to do this because it was very solid. The extra sauce made it the best chili I've had!
Spicy Slow-Cooked Chili Haiku: "Halved the recipe. And it fed 4 perfectly. Glad I skipped 'cook's note.'" So I followed the recipe, halving it, and upon coming home from work to the wafting wonderful aroma of chili, despite it being a sticky hot summer day (I'll make chili once a week regardless of the time of year or weather!), considering following the cook's note about adding more cayenne pepper. Took a nibble and passed on the additional spice, b/c it was plenty spicy and pretty tasty.
Best chili I've ever had! I followed the recipe exactly except I omitted the beans because beans are nasty. :)
Made this today for a group of friends and my boyfriend for Sunday Night Football - everyone loved it. Very hearty and flavorful, juicy but not too thin at all. I was a little worried about it being too dry at first but after the 3rd hour on high in the slow cooker it really got a nice broth. Overall, it was great and everyone said the flavor was awesome. I prefer my chili on the spicier side so I just added some fresh jalapeno slices and cayenne hot sauce on top of my shredded cheese and sour cream. My one friend who doesn't really like anything too spicy said it was perfect. I will definitely make this again!
My family's favorite chili recipe. Works great as a half batch by halving the recipe. I tend to use powdered garlic instead of diced as I hate chopping garlic, and it tastes just fine.
It also works surprisingly well as an alternative to sandwiches for packed lunches. It both reheats and stores well. Plus, one can feasibly make a week's worth of lunches while sleeping, if they put it in the slow cooker on low before bed on Sunday night...
Easy and delicious! VERY spicy, with the tablespoon of Cayenne pepper! But I'm in Arizona, so it fit right in. :) The only change I made was to add a little oregano and cumin, just because. It seems to get LESS spicy as it sits ... leftovers weren't as searing. This is great over rice, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Slow-Cooked Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 125
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