Recipe By: Mike – Buffalo, New York
2 lbs. coarsely ground beef chuck
2 (16 oz.) cans red kidney beans, drained
2 (14 1/2 oz.) cans tomatoes, drained
2 med. onions, coarsely chopped
1 green pepper, seeded and coarsely chopped
2 cloves garlic, peel and crushed / 2-3 tbs. chili powder
1/2 bottle of Buffalo Tom’s Gourmet Hot Sauce
1 tsp. black pepper / 1 tsp. cumin
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.