• 2 pounds ground meat
• 1 large onion, diced
• 1 green pepper, diced
• 3 (8 oz) cans tomato sauce OR 1 (24 oz) can diced tomatoes
• 2 (16 oz) cans dark red kidney beans
• 2 tablespoons chili powder
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper

Brown ground meat in a skillet, drain. (You can leave this step out and just put the ground meat straight into the slow cooker, but you might sacrifice some taste if you do this)

To slow cooker, add ground meat – make sure it’s broken up, kidney beans (washed well), tomato sauce OR diced tomatoes, green pepper, onion, spices*(cumin, chili powder, cayenne, salt, pepper), sugar.

Cover, cook on high for 3 – 4 hours, or on low for 8 hours. Only add water if you really feel it’s necessary. There is enough liquid in this as is.

Serve with rice or cornbread, or even deep fry tortillas and mold to shape of a bowl and serve chili within.

(*You could totally cheat and use two Chili Seasoning Mix packages from your local grocery)