Spicy Chili

We used to make chili all the time. We started avoiding it a while back – not sure why but I think maybe because it was too acidic. I always used a big can (like the super huge one) of tomato juice. This isn’t really spicy, even though it says it is. 🙂 I also typically don’t like beans, but anything that’s been in a crock pot all day long tastes good! I’m already trying to decide how I want to use the leftovers today. I’m thinking maybe chili cheese pinwheels? I have some crescent roll sheets. For the next week or so, I’m thinking my adventures with low-carb might not happen…

Ingredients

• 2 lbs ground beef (cooked and drained), or 1 lb. Italian sausage + 1 lb. ground beef
• 3 cans petite diced tomatoes
• 1 can (6 oz) tomato paste
• 1 can (8 oz) tomato sauce
• 1 can kidney beans, rinsed
• 1 can chili beans
• 1 small onion, diced
• 1 green pepper, diced
• 2 jalapenos, diced
• 2 tbsp. chili powder
• 2 tbsp. white vinegar
• 1 tbsp. spicy brown mustard
• 1 tbsp. dried oregano
• 2 cloves garlic, minced
• 1.5 tsp. ground cumin
• 1/2 tsp. salt
• 1 tsp. paprika

Directions

1. Brown ground beef, or ground beef and Italian sausage. Drain, but retain some fat
2. Put all of the ingredients in a crock pot, and stir.
3. Cook on low for 6 hours.
4. Serve with your choice or toppings. Our favorites are sour cream and cheddar.