My Johnny Hallman loves some good chili when the weather turns cooler and this is the recipe I use. It's a variation of one I found on All Recipes a while back and, while it may not win any blue ribbons at those crazy chili cook-offs, my family thinks it's mighty delicious. I like the way it smells as it slow cooks all day, but I have cooked it on the stove top as well. This recipe doubles well for serving a crowd. We always have just enough chili leftover to enjoy over hot dogs or fries the next day.
one 46 fluid ounce bottle of tomato juice (or home canned equivalent)
one 29 ounce can crushed tomatoes (or home canned equivalent)
one 14.5 ounce can petite diced tomatoes (or home canned equivalent)
two 15 ounce cans of dark kidney beans, drained and rinsed
one large chopped onion
1 small chopped green bell pepper
1/2 teaspoon ground cayenne pepper (or more to taste)
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
Add the spices to the slow cooker. Cover and let cook on low heat for 6 to 8 hours.
I serve this chili with a bunch of different sides, because every Hallman likes his or her chili his or her own way. Cornbread, rice, macaroni, corn chips, lettuce, and shredded cheddar cheese go on the table and we each create a dish we like.
*I most often add the beans the last hour or two of cooking. That way I can scoop some no bean chili out for me. You can also cook this on the stove top for a couple of hours on low heat. I do this a lot because I'm not a fan of beans in my chili.