Luke and I made chili the other day and it turned out wonderful. We kind of went off another recipe that we found for some of the main things, but did a lot on our own.
1 lb - Ground Beef
1 - 16oz can Bush Chili Beans (mild)
1 - 15 oz can Tomato Sauce
1 - 10oz can Rotel Diced Tomatoes and Green Chilies
1 - 14.5oz can Huntz Petite Diced Tomatoes
1 - 16oz can Bush Kidney Beans
1 - Chopped Green Bell Pepper
1 - Medium Sized Chopped Jalapeno Pepper
1/2 - Chopped White Onion
2 Tsp - Garlic
2 Tbsp - Brown Sugar
1 Tbsp - Cumin
2 Tsp - Oregano
1 1/2 Tbsp - Chili Powder
1/2 Tbsp - Cayenne Pepper
In a frying pan, brown the beef. I added a few shakes of black pepper and salt, then added in the tomato sauce and set to the side.
In a separate frying pan, saute the onions, garlic, brown sugar, cumin, oregano, chili powder, cayenne pepper, chopped jalapeno pepper (de-seed), chopped green bell pepper until the onions become translucent.
In a slow cooking crockpost, combine the contents of both pans along with the remainder of ingredients (Bush Chili Beans, Rotel Diced Tomatoes and Green Chilies, Bush Kidney Beans) . Slow cook for 8 hours.
We did our overnight and let it cool off in the morning. Then when I got home from work, we heated it in the crockpot again for dinner. It does have a bit of spice to it, but it's not too hot. If you want it hotter, use either Hot or Medium Bush Chili Beans instead of mild. If you want it cooler, leave out the jalapeno.
All in all, we were very impressed and wrote down the ingredients right away... so we can make it again!