winter chlili

Trying new recipes can be interesting. Either it can be a crazy success, or an epic fail. When I was first introduced into the world of cooking, I received a crock pot from my mom, a staple for people who are just learning their way around the kitchen. It's so simple, and little room for error, or burn your apartment to the ground. 

Since our Indian summer has come and gone, it was time to cook up something that will warm your belly for the fall/winter seasons. The first seasonal dish I attempted without any prior experience was a basic chili. With rave reviews, I was asked to keep this dish on the front burner.

Ingredients

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, not drained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped (Optional) --> I tried this dish without onions, by request and it was equally delicious. 
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.