This chili is easy like Sunday morning. Actually, it might even be easier. Prep it at breakfast and you’ll have chili by kickoff–the hardest thing you’ll do in between is crack open another beer.
10m
PREP TIME
6hr
COOK TIME
361
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- 2 pounds lean ground beef
- 2 tablespoon McCormick® Chili Powder
- 1 tablespoon McCormick® Ground Cumin
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 1/2 ounces) red kidney beans, drained and rinsed
- 1 cup water
- 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
-
2
cups
French's® Original Crispy Fried Onions
![substitution]( "substitution")
Substitutions available
- Crispy Jalapenos
INSTRUCTIONS
- 1 COOK beef in large nonstick skillet on medium heat until browned; drain. Transfer to slow cooker.
- 2 STIR in chili powder, cumin, tomatoes, beans, water, RedHot Sauce and 1/2 cup Crispy Fried Onions. Cover. Cook 6 hours on LOW or 3 hours on HIGH.
- 3 TOP chili with remaining onions. Serve with shredded cheese and sour cream, if desired.
