Southwestern Style Chili

Ok, so this one isn't a summer recipe at all. In fact, it'll probably be a few months before I make it again, at least if I have my way. The boys here absolutely love this stuff though, and I doubt they'll let me go that long without it. It's a great make ahead meal, you can prepare everything the night before and leave the crock pot on in the morning. You'll come home to a great hot meal and a wonderful smelling house.

2 lbs. lean ground beef
1 large onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
2 14.5 oz cans tomato sauce
1 15 oz can kidney beans, drained and rinsed
1 15 oz can white beans, drained and rinsed
1 15 oz can diced tomatoes, UNdrained
1 tbsp. yellow mustard
1 tsp. chili powder
1 tsp. black pepper
1/2 tsp. cumin
1-2 tsp. cayenne pepper, to taste
1-2 tbsp. red pepper flakes, to taste

Brown hamburger and drain grease. Create a well in the bottom of your pan and add onion, bell pepper and garlic and cook for about 5 minutes, until onion and bell pepper begin to soften. Stir often to ensure nothing burns.

While the meat is cooking, throw everything else in your crock pot and turn it on low. The cayenne powder and pepper flakes can be omitted for mild chili. As written you'll get what I think of as a fairly hot chili - which to most of the world means a really hot chili. For medium halve the given amounts.

Add the meat mixture to your crockpot and stir well. Cover and let it cook on low for at least 4 hours. I usually let it cook for 6-8.

Edit: Lately I've been making this with turkey for a healthier meal. It comes out with a nicer consistency and tastes great. I use a standard 1.25 lb. package of turkey. For more detailed directions, check out my guide on Associated Content.