Kickin' Hot Chili
Recipe from Diabetic Living

If you like your beef chili seriously hot, this recipe is for you. For an even bigger kick, use the whole teaspoon of cayenne pepper.

Kickin' Hot Chili

by 30  people

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  • 1 1/2  pounds 
    lean ground beef
  • 2   large 
    onions, chopped
  • 1  15  ounce can 
    dark red kidney beans, rinsed and drained
  • 1/2  cup 
    chopped green or red sweet pepper
  • 3 1/2  cups 
  • 2  6  ounce can 
    no-salt-added tomato paste
  • 1  14 1/2 ounce can 
    no-salt-added diced tomatoes, undrained
  • 1  4  ounce can 
    diced green chili peppers, undrained
  • 1   tablespoon 
    bottled minced garlic (6 cloves)
  • 1   tablespoon 
    yellow mustard
  • 1   teaspoon 
    chili powder
  • 1   teaspoon 
    ground black pepper
  • 1/2  teaspoon 
    ground cumin
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    cayenne pepper
    Green or red sweet pepper strips (optional)
In large skillet or 4-quart Dutch oven, cook ground beef and onion until meat is brown. Drain off fat.
In 4- to 5-quart slow cooker, combine cooked ground beef mixture, beans, and chopped sweet pepper. Add the water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt, and cayenne pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with pepper strips, if desired. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 253, Fat, total (g) 9, chol. (mg) 54, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 4, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 8, pro. (g) 22, sodium (mg) 320, Vegetables () 1.5, Starch () 0.5, Other Carb () 0.5, Lean Meat () 2.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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