Family-Favorite Chili

2 lb. ground beef        (I actually only use 1)

1 large onion, chopped    

2 cloves garlic, finely chopped  

1 can (28 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce  (I use a bottle of ketchup instead)

2 Tbsp. chili powder

1 ½  tsp. ground cumin  

½  tsp. salt

½  tsp. pepper

1 can (15 or 16 oz.) kidney or pinto beans, drained and rinsed 

Shredded Cheddar cheese, if desired

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

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

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

4.  Stir in beans.  Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened.  Sprinkle with cheese.  (8 servings).

*Substitution

Like a hot and spicy chili?  Use a pound of ground beef and a pound of hot and spicy pork or Italian bulk sausage instead of all beef.  Cook and drain the two together before adding to the cooker.