Ingredients
2 pounds lean ground beef (90% lean)2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (8 ounces) tomato sauce2 medium onions, chopped1 green pepper, chopped2 garlic cloves, minced2 tablespoons chili powder1 teaspoon salt1 teaspoon pepperShredded cheddar cheese and thinly sliced green onions, optional
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain.
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.
