2 lbs. lean ground beef
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 (28 ounce) can crushed tomatoes in puree
1 (15 ounce) can red kidney beans, drained and rinsed
1 onion, chopped
1 cup water
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
1 cup FRENCH'S® Crispy Jalapeños
COOK beef, chili powder and cumin in large nonstick skillet over medium heat until browned, stirring frequently; drain. Transfer to slow cooker.
ADD tomatoes, beans, onion, water, and Frank's RedHot Sauce. Cover and cook on LOW setting for 4 hours (or on HIGH for 2 hours).
TOP chili with Crispy Jalapeños. If desired, serve with sour cream and shredded cheese.