Big Red Chili

Name: Big Red Chili
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 pounds ground beef; 2 large onions; 4 cloves garlic; 2 whole bell peppers; 2 cans (28 oz each) crushed tomatoes; 1 can (15 oz) tomato sauce; 2 cans (15 oz each) kidney beans; 2 cans (15 oz each) pinto beans; 2 cups beef broth; 3 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoon paprika; 2 teaspoons oregano; 1 teaspoon cayenne pepper; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil

＋ Can I make this chili in a slow cooker?

Yes! Brown the beef and sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the beans during the last hour of cooking.

＋ What's the best way to reduce the heat level?

To make it milder, reduce or eliminate the cayenne pepper and use mild chili powder instead of regular. You can also add a tablespoon of brown sugar to balance any remaining heat.

＋ Can I use different types of beans?

Absolutely! Black beans, navy beans, or great northern beans all work well. You can even use just one type of bean if that s what you have on hand.

＋ How do I know when the chili is done?

The chili is ready when it has thickened to your liking and the flavors have melded together. It should coat the back of a spoon but still be saucy enough to ladle easily.