Slow-Cooked Chili

Name: Slow-Cooked Chili
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 green pepper, chopped; 2 garlic cloves, minced; 2 tablespoons chili powder; 1 teaspoon salt; 1 teaspoon pepper; Shredded cheddar cheese and thinly sliced green onions, optional

11 ingredients

2 steps

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 green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese and thinly sliced green onions, optional

Directions

1

In a large skillet, cook beef over medium heat until no longer pink; drain.
2

Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.