Ingredients
2 pounds ground beef2 to 3 hot chili peppers of your choice3 cans (16 ounces each) kidney beans, rinsed and drained1 can (6 ounces) tomato paste1 medium onion, chopped1 medium green pepper, seeded and chopped2 teaspoons chili powder2 teaspoons cider vinegar1 teaspoon garlic powder1 teaspoon dried oregano1/4 to 1/2 teaspoon ground cinnamon1/4 teaspoon pepper2 to 4 cups tomato juice
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.
