Slow-Cooked Chili

By HeatherS

Ingredients

• 2 pounds ground beef
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons salt, optional
• 1 teaspoon pepper
• Shredded cheddar cheese, optional

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain.

Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. Garnish individual servings with cheese if desired.
Yield: 10 servings (2-1/2 quarts).