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2 lbs. coarsely ground beef chuck
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2 (16 oz.) cans red kidney beans, drained
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2 (14 1/2 oz.) cans tomatoes, drained
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2 med. onions, coarsely chopped
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1 green pepper, seeded and coarsely chopped
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2 cloves garlic, peel and crushed
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2-3 tbs. chili powder
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1/2 bottle of Buffalo Tom's Gourmet Hot Sauce
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1 tsp. black pepper
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1 tsp. cumin
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Salt and pepper to taste
In a large, preferably non-stick, saucepan brown the chuck and drain off the fat. Add the Buffalo Tom's Gourmet Hot Sauce and simmer for a minute or two. This incorporates the flavor of the Buffalo Tom's Gourmet Hot Sauce into the meat. Put the ground beef and other ingredients in a 3 1/2 to 4 quart Crock Pot. If you have a small Crock Pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili.
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