Spicy (but not too spicy) Slow Cooker Chili

1 lb ground beef, browned, grease drained
1 8oz can tomato sauce
2 15oz cans diced tomatoes, drained
1 15oz can kidney beans, drained & rinsed well
1 15oz can pinto beans, drained & rinsed well
1 15oz can chili beans, drained, not rinsed
1 7oz can diced green chiles
1 medium yellow onion, chopped
1 T chopped garlic
2 tsp kosher salt
1 tsp black pepper
2 tsp cayenne pepper
3 T chili powder

Tastes great served over hot cooked rice. If you like a bit more spice, use 1 T cayenne pepper instead of 2 tsp.

Brown ground beef and drain grease. Chop 1 yellow onion. Add ground beef, tomato sauce, green chiles, garlic, onion, and spices (salt, pepper, cayenne pepper, and chili powder) to slow cooker. Stir well to ensure spices are evenly distributed. Drain diced tomatoes cans and add to slow cooker; stir. Drain kidney, pinto, and chili beans. Add chili beans to slow cooker. Rinse pinto and kidney beans well and add to slow cooker. Stir to combine all ingredients. Cook on low for 8 hours.

Serving Size: Makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BECKFERGY.