Chili Recipe (Stovetop or Crock Pot)

Here’s the recipe for last night’s chili. Yum! Will be even better tonight as leftovers…in my opinion. 🙂

  • 12 pounds ground beef browned and drained
  • 2 (15 oz) cans red kidney beans undrained (use hot chili beans if you like it spicy; I do not)
  • 1 (28 oz) can diced tomatoes undrained
  • 1 small onion finely chopped
  • green pepper chopped (I omit because hubby doesn’t like green peppers)
  • 3 cloves minced garlic
  • 3 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 teaspoon cayenne pepper (more if you want some kick; I do not)
  • 3 tablespoons wine vinegar
  • 1 teaspoon ground cumin


In slow cooker or large stockpot, mix together all ingredients. Cover and cook on low in slow cooker 5-6 hours. In stockpot, cover and simmer for about 1 hour, stirring frequently.

Serve topped with shredded cheese and sour cream, if desired.


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