Suzanne's Chili

This is actually my Mom's recipe. She serves it over rice with some cheddar cheese grated on top, and garlic bread on the side. This recipe is for use with a crockpot.

Note: If you use pinto beans, you will be committing a grave crime. So don't, please. Thank you.

Suzanne's Chili

Ingredients

• 1 - 1 1/2 lbs ground beef
  
• 1 16-oz can kidney beans, drained
  
• 1 8 oz can diced tomatoes, plain
  
• 1 medium onion, chopped
  
• 1 clove garlic, minced
  
• 1/2 green pepper, chopped
  
• 2 - 3 tbsp chili powder, to suit your spice tolerance
  
• 1 tsp freshly ground black pepper
  
• Parsely, about 1/2 tsp
  
• 1 1/2 tsp cumin seeds. Crush these just before you put them in.
  
• 1 tsp oregano
  
• 1 beef bouillon cube

Directions

1. Saute the beef with the onions and garlic until browned. Drain off the fat.
2. Put all ingredients in the crockpot and stir it all together.
3. Cover the pot and put it on high, then let it cook for 5 to six hours. If you increase the recipe, it will need to cook longer. If it is on low it will take 10-12 hours.

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