Slow-Cooked Chili
2 lbs. ground beef
2 16 oz. cans kidney beans – rinsed and drained
2 14.5 oz. cans diced tomatoes – undrained
1 8 oz. can tomato sauce
2 medium onions – chopped
1 green pepper – chopped
2 cloves garlic – minced
2 tbsp. chili powder
2 tsp. salt – optional
1 tsp. pepper
shredded cheddar cheese – optional
In a skillet, brown beef; drain. Transfer to a slow cooker. Add the next nine ingredients.
Cover and cook on low for 8-10 hours or on high for 4 hours.
Garnish individual serving with cheese if desired.
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