Spicy Slow-Cooked Chili

• 2 pounds ground beef
• 2 to 3 hot chili peppers of your choice
• 3 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1 medium green pepper, seeded and chopped
• 2 teaspoons chili powder
• 2 teaspoons cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 2 to 4 cups tomato juice

1. 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.
2. Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.

ground beef, hot chili peppers, kidney beans, tomato paste, onion, green pepper, chili powder, cider vinegar, garlic, oregano, ground cinnamon, pepper, tomato juice

Taken from www.tasteofhome.com/recipes/spicy-slow-cooked-chili/ (may not work)