Ingredients:
2 pounds ground beef
3 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
1 can tomato sauce
1.5 medium onions, chopped
2 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese
Directions:
In a skillet, cook beef over medium heat until no longer pink; 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 servings with cheese if desired.
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