Categories: Chili, Ground Beef, Main Dish, Slow Cooker, Tex-Mex

Ingredients

• 2 lbs ground round
• 2 (16 ounce) cans kidney beans , rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes , undrained
• 1 (8 ounce) can tomato sauce
• 2 onions , chopped
• 1 green bell pepper , chopped
• 4 cloves garlic , minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• cayenne pepper (I use 1/4 t.)
• shredded cheddar cheese

Directions

1. Cook ground beef in a skillet until browned; drain off fat.

2. Pour into a slow cooker.

3. Add the next 9 ingredients.

4. Cover and cook on low for 6-8 hours.

5. Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.

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