October is National Chili Month! Cozy up on a Fall evening and enjoy a warm bowl of chili with your friends and family.
1 1/2 pounds lean ground beef
1 medium chopped onion
1 small chopped green bell pepper
2 minced garlic cloves
16 ounces canned red kidney beans, rinsed and drained
14 1/2 ounces canned diced tomatoes
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
In a large skillet, cook ground beef, onion, bell pepper, and garlic over medium-high heat. Stir until beef crumbles and is no longer pink. Once cooked, drain mixture.
Place cooked mixture in a 5-quart slow cooker. Stir in beans, diced tomatoes, chili powder, pepper, salt, and ground cumin. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours. To thicken consistency, stir in finely crushed saltine crackers until the desired thickness is achieved.