Name: Slow-Cooker Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 1 servings
Cuisine: North America, Mexican
Ingredients: 2 pounds lean ground beef (90% lean); 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 medium green pepper, chopped; 2 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon salt; 1 teaspoon pepper; Optional: Shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers and sour cream

Slow-cooker chili is meaty, saucy and full of spice. Make it for a crowd and still have plenty left over for the next day (or for the freezer).

Ingredients

2 pounds lean ground beef (90% lean)

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 medium green pepper, chopped

2 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon salt

1 teaspoon pepper

Optional: Shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers and sour cream

Instructions

1 Brown the beef

2 In a large skillet, cook the beef over medium heat until it's no longer pink, 10 to 12 minutes, breaking the meat into crumbles as it cooks. Drain excess drippings from the skillet.

3 Cook the chili

4 Transfer the browned beef to a 5-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, onions, green pepper, garlic, chili powder, salt and pepper. Cover the pot and cook on low for 8 to 10 hours until the vegetables soften, the mixture has thickened slightly, and the flavors have melded.

5 Serve it as desired

6 To serve, top individual servings of chili with cheese and green onions, if desired.