Pullman Slow-Cooker Chili

• 3 lbs ground beef, browned and drained
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can Rotel diced tomatoes (or comparable generic mexican tomatoes, diced)
• 15 ounces kidney beans, drained and washed
• 1 onion, chopped
• 34 cup frozen corn
• 4 tablespoons chili powder
• 3 tablespoons ground cumin
• 1 teaspoon ground cumin
• 1 teaspoon tony's cajun seasoning
• 2 14 teaspoons paprika
• 1 tablespoon & tsp oregano
• 1 teaspoon oregano
• 12 teaspoon cayenne (or, more if you like it hotter)
• instant rice, pre-cooked

1. Brown approximately 3 lbs.
2. ground beef w/ 2 tsp garlic powder
3. Add in crock pot (in this order):.
4. browned ground beef.
5. 1 small can tomato paste.
6. 1 can kidney beans, drained and washed.
7. 1 onion, chopped.
8. 3/4 cup corn.
9. Mix the all seasonings except cayenne powder in a bowl until evenly distributed, then add to crock pot.
10. Add to crock pot:.
11. 3 cups water.
12. 1 can Rotel tomatoes.
13. Stir all ingredients well.
14. ADD CAYENNE 1 HOUR BEFORE SERVING.
15. IF YOU WANT THICK CHILI: ADD 1 HOUR BEFORE SERVING: 4 tablespoons flower
16. cook 6 hours, on low.
17. or 3-4 on high.
18. Serve over rice.
19. Optional toppings:.
20. sour cream.
21. Mexican cheese.
22. saltine crackers.

ground beef, tomato paste, tomatoes, kidney beans, onion, frozen corn, chili powder, ground cumin, ground cumin, paprika, oregano, oregano, cayenne, instant rice

Taken from www.food.com/recipe/pullman-slow-cooker-chili-334701 (may not work)