How to Make Spicy Chili

This recipe for slow-cooked spicy homemade chili is one of the tastiest meals I’ve ever come up with. I’m from the mid-west so I grew up with kidney beans in my chili but I’ve heard that in Texas it’s forbidden to use beans in a chili recipe. Feel free to leave them out if you don’t enjoy beans in your chili. Personally, I can’t imagine chili without them! This recipe is spicy, savory & can actually be made dairy-free if you wanted. You can prepare the ingredients in moments and then you simply wait 3-4 hours for your chili to slow-cook. This recipe is perfect for fall and winter but is honestly just as tasty in the spring and summer! It’s a healthy dish overall and could be made vegetarian or vegan very easily. I hope you love it, this dish is a staple in my home!

Ingredients

2 tbsp butter
1 package of ground beef
1 large onion chopped
2 cans diced tomatoes
3 tbsp tomato paste
1 cup water
1 tbsp brown sugar
2 tbsp chili powder
1.5 tsp cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1 tsp ground pepper
1/2 tsp cayenne pepper
1 can kidney beans
1/2 cup salsa 

garnish:
sour cream
green onions
cheddar cheese

Instructions

1) sautee the onion and butter until softened, add salt add to slow cooker
2) sautee the ground beef in a skillet until cooked through, drain the oil off & put it into the slow-cooker
2) add the rest of the ingredients and stir, cook for 3-4 hours on high
3) garnish with sour cream, green onion, and sprinkle cheddar cheese on top

Tips: add more salt to taste as needed! This recipe for spicy chili can be made dairy-free by substituting the butter with vegan butter & swapping out the sour cream and cheddar cheese with vegan sour cream and vegan cheddar!