A comforting and flavorful chili made in a slow cooker, perfect for cozy evenings.
Brown the ground beef in a skillet over medium heat until fully cooked, breaking it into small pieces.
Draining the fat from the cooked beef helps reduce the grease in the final dish.
Transfer the cooked beef to the slow cooker.
Use a slotted spoon to transfer the beef, leaving any excess grease behind.
Dice the onion and green bell pepper, and mince the garlic.
Cut the vegetables into uniform sizes for even cooking.
Add the diced onion, bell pepper, and garlic to the slow cooker.
Stir the vegetables into the beef to distribute them evenly.
Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, black pepper, and cayenne pepper to the slow cooker.
Mix the ingredients thoroughly to ensure the spices are evenly distributed.
Cover the slow cooker and cook on low for 6-8 hours.
Cooking on low allows the flavors to meld together beautifully.
Serve the chili in bowls and top with shredded cheddar cheese.
Add a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.
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