Chili

1 pound ground beef
2 onions, chopped
2 (14-oz.) cans chopped tomatoes, undrained
1 (15-oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
2 cans (15-oz. each) red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Cook ground beef in heavy skillet until brown and drain.

Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.

Cover and cook on low heat for 6-7 hours until vegetables are tender.

Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well.

Uncover and cook for about 15 minutes, until slightly thickened.

8 servings