Prep: 15 minutes
Cook: 10-12 hours
2 lbs. coarsely ground beef
1 (16oz) can. red kidney beans, drained
1 (15oz) can. black beans, rinsed and drained
2 (14-1/2 oz) cans. diced tomatoes
2 large onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, minced
2 to 3 T. chili powder
1 tsp. pepper
2-1/2 tsp. salt
Chopped green onions
Shredded Cheddar cheese
In a medium skillet over medium heat, brown ground beef. Drain fat. Add drained kidney and black beans to slow cooker. Add tomatoes Layer chopped onions over tomatoes, followed by chopped green pepper.
Sprinkle minced garlic, chili powder, pepper and salt over green pepper. Stir once.
Cover and cook on low setting for 10 to 12 hours. To serve, mix lightly and ladle chili into bowls.
Top chili with your favorite toppings.