Simple Chili

This was my second time making chili since Logan and I got married. The first time was a disaster because it took about two hours to make and I put way too many Chipotle peppers in it. Logan almost died. It was soooo spicy, and he ate two Chipotle peppers in one bite. Yikes!

After that experience, whenever I mentioned making chili again, Logan would get a look of terror on his face. He did not want me to make it again or at least attempt it. Well, I finally got brave and decided to try again (much to Logan's dismay). This time it was a success, and we loved it! It is incredibly simple to make, and pretty tasty too. 

 INGREDIENTS

• 1 lb ground beef
• 1 onion (medium size), chopped
• 2 (14 oz) cans of chili beans with gravy
• 1 (14 oz) can diced tomatoes
• 1 (7 oz) can green chilies
• 1 (14 oz) can vegetable juice, spicy
• garlic powder
• paprika
• chili powder
• red crushed pepper
• Mexican style cheese or regular cheddar cheese, grated  (we used Colby-Jack cheese)
• sour cream (optional)
• green onions, chopped (optional) 

DIRECTIONS

1. In a medium skillet, brown the meat and the onions together. Drain the excess liquid. 
2. In a crock-pot/slow cooker, add the beef and onions, chili beans, diced tomatoes, green chilies, and vegetable juice.
3. Season to taste with garlic powder, paprika, chili powder, and red crushed peppers. (I put in more garlic powder and chili powder than anything else; go easy on the red crushed peppers).
4. Cook in crock-pot on low heat for 4-5 hours or on high heat for 2-3 hours. (I cooked mine for about 2  1/2 hours on HIGH and it was perfect).
5. Top servings with cheese, sour cream (optional), and green onions (optional). 

Serves 4-6.