Slow-cooker Chili

Brrrrr. It is cold outside! Here in Florida we will barely get above freezing. On days like today, I am thankful to be able to stay at home and not have to get out and face the elements. Yes, I know that it is colder in other parts of the country, but one month ago it was 85 and I was wearing shorts and flip-flops.  I know, I know, pull up my big girl panties and deal with it.

Now back to the topic at hand…

It is time to make something for dinner that will warm you from the inside out. I have two options for you. The first is Gumbo that was originally posted last year. I also have a new recipe for you today – Chili.  Now, I am not talking about “five-alarm” chili that burns on the way down, but a mild to medium heat chili.

Chili

This is my take on my mom’s chili. I am not sure where the recipe originally came from.

CHILI

2   28 oz. cans crushed tomatoes

1 lb. ground beef – cooked and drained

1/4 cup chopped onion

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

2 Tablespoons sugar

2  15oz cans kidney beans – rinsed and drained.

 
Combine all ingredients in slow cooker. Cook on low 6 hours.

Top with you favorite toppings – cheese, sour cream (my favorite), or serve over rice (my dad’s favorite).  As always, I have included a printable recipe card in both 4×6 and 3×5 size to fit any recipe box.  Hope you enjoy.

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