Recipe: Family Favorite Chili (crock pot)

FAMILY FAVORITE CHILI

2 pounds extra lean ground beef, rinsed and drained
1 cup chopped onion (1 large)
2 cloves garlic, finely chopped
1 (28 ounce) can tomatoes, canned, diced, undrained
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can canned kidney beans or pinto beans, rinsed and drained

Cook beef in 12-inch skillet over medium heat, stirring occasionally, until brown; drain

Mix beef and remaining ingredients except beans in 3 1/2 to 6 quart slow cooker.

Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.

Stir in beans.

Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened.

NOTES: Starting with hot cooked ground beef is safer because getting cold, uncooked ground beef to a safe temperature in a slow cooker takes too long. Also, using cooked and drained ground beef helps eliminate that extra fat and liquid that would accumulate during cooking.

Servings: 8
Source: Betty Crocker's Slow Cooker Cookbook