Sunday Chili

• 1 12 lbs lean ground beef
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can Mexican-style tomatoes, coarsely chopped
• 12 cup beef broth
• 1 beef bouillon cube
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans, rinsed & drained
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 12 tablespoons chili powder
• 12 teaspoon cayenne pepper
• 0.5 (3 ounce) can tomato paste

1. Brown ground beef in a large skillet over medium heat.
2. Add in garlic and onion when meat is no longer red; drain.
3. Stir crushed, Mexican and diced tomatoes in slow cooker.
4. Add beef mixture and beef broth.
5. Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
6. If chili is too thin, add tomato paste as needed.
7. Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.

lean ground beef, onion, garlic, tomatoes, tomatoes, tomatoes, beef broth, chili beans, pinto beans, salt, fresh ground pepper, cumin, oregano, chili powder, cayenne pepper, tomato paste

Taken from www.food.com/recipe/sunday-chili-191481 (may not work)