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- Preparing Time: 8 hours and 20 minutes
- Total Time: -
- Served Person: 12
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground black pepper
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- salt and ground black pepper to taste
- 1 teaspoon cayenne pepper
- 3 pounds ground beef
- 1 (6 ounce) can tomato paste
- 4 tablespoons chili powder
- 1 (10 ounce) can diced tomatoes and green chiles (such as ro*tel®)
- 1 1/2 large onions, diced, or more to taste
- 2 large green bell peppers, diced, or more to taste
- 1 tablespoon beef bouillon (such as better than bouillon® roasted beef base)
- 2 teaspoons hot pepper sauce (such as tabasco®)
- 2 (28 ounce) cans diced petite-cut tomatoes
- Carbohydrate 18.5
- Cholesterol 70
- Fat 18.6
- Protein 22.9
- Sodium 1003
- Calories 330 calories;
Heat a large skillet over medium-high heat. Cook and stir beef in two batches in the hot skillet until browned and crumbly, 5 to 7 minutes. Season with salt and pepper while browning. Drain and discard grease; transfer beef to a slow cooker. Add bell peppers and onion to the slow cooker. Add diced tomatoes and green chiles, tomato paste, chili powder, beef bouillon, Worcestershire sauce, garlic, oregano, cumin, hot sauce, salt, black pepper, paprika, and cayenne pepper. Stir with a heavy spoon until well mixed. Pour in diced tomatoes and stir well. Add as much crushed tomatoes as you can fit into the slow cooker, keeping in mind it will expand a bit while cooking. Stir well. Cover the slow cooker and cook on Low until flavors blend, 8 to 10 hours.
