Ingredients
1-1/2 pounds ground beef1/2 cup chopped onion4 garlic cloves, minced2 cans (16 ounces each) kidney beans, rinsed and drained2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) stewed tomatoes, cut up1 cup water2 bay leaves1/4 cup chili powder1 tablespoon salt1 tablespoon brown sugar1 tablespoon dried basil1 tablespoon Italian seasoning1 tablespoon dried thyme1 tablespoon pepper1 teaspoon dried oregano1 teaspoon dried marjoramShredded cheddar cheese, optional
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Transfer to a 5-qt. slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings. Cover and cook on low for 4-5 hours. Discard bay leaves. Garnish with cheese if desired.
