Chili

By melanieroe

Prep: 20 min
Cook: 8 hr + 20 min
1 serving: calories 445 (calories from fat 225); fat 25 g (saturated 10 g); cholesterol 95 mg; sodium 870 mg; carbohydrate 23 g (dietary fiber 6 g); protein 38 g

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (15 or 16 ounces) kidney or pinto beans, rinsed and drained
• shredded cheddar cheese, if desired
• Side dish: breadsticks and nacho cheese

Preparation

Step 1

1. Cook beef in 12-inch skillet over medium heat, stirring occasionally, until brown; drain.
2. Mix beef and remaining ingredients except beans in 3 1/2- to 6-quart slow cooker.
3. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4. Stir in beans. Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened. Sprinkle with cheese.