With the cooler weather we have been having, I have been very much in the mood for homemade chili. The chili recipe we normally use has a lot more ingredients and takes a lot more time (but is SOO tasty), and I will share that one at some point I'm sure. But the one I made today is a little more basic which was helpful since I need to get groceries at the end of the week and am running a bit low on things. I was out of ground beef, so it also gave me a chance to use some of the ground deer meat we have in our freezer as a substitute. Pair a warm bowl of chili with a slice of beer bread and you've got a hearty meal for a chilly day!
INGREDIENTS:
* 2 pounds ground beef
* 2 (16 ounce) cans kidney beans, rinsed and drained
* 2 (14.5 ounce) cans diced tomatoes, undrained
* 1 (8 ounce) can tomato sauce
* 2 medium onions, chopped
* 1 green pepper, chopped
* 2 cloves garlic, minced
* 2 tablespoons chili powder
* 2 teaspoons salt
* 1 teaspoon pepper
* Shredded Cheddar cheese
DIRECTIONS:
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Top individual servings with cheese if desired.
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