2 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 cans (14.5 oz) diced tomato, undrained
2 8 oz cans tomato sauce
1 6 oz can tomato paste
1/8 cup chili powder
2 tsp white sugar
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp ground red pepper (cayenne)
1 can (16 oz) light red kidney beans, rinsed and drained
Cook beef until no longer pink. Put in a 3 quart slow cooker. Stir in remaining ingredients. (onions through kidney beans) Cover and cook on High for 6-7 hours or on low for 7-8 hours.
Serve with favorite toppings.
Note: I made this for a church chili cook off and I WON! Trophy and everything! I had no idea it was that good because I didn't get to taste it before I took it over there. Thank goodness it was good!
It's really simple and easy. Not too spicy. Of course you can add and take away whatever you want and put your own touches on it.
Enjoy!
