Slow-Cooker Chili

Everybody has their own chili recipe, so this is nothing special. I'm not intending on changing the way you make your chili or saying that mine is better than yours. This is just the way I like it, nice and spicy. It wasn't until recent that I started making my own chili, my mom used to always make it. When I was perusing google looking at the vast varieties of Chili recipes I came up with what I like in mine, which turned out to be very similar to Lee's (my girlfriend) mom's recipe...so it worked out perfectly. This recipe is also intended to kick off my next couple weeks of super bowl party recipes. Bon Appétit!

Ingredients

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 Jalapeno’s, chopped
• 2 cloves garlic, minced
• 2 tablespoons ancho chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese, for garnish

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. Garnish individual servings with cheese if desired.

**Note: if you want a spicier chili use Rotel Diced Tomatoes and Chili’s & Rotel Spicy Tomato Sauce**

Prices may change.