Crock-Pot Chili

• 3 (16 oz.) cans red kidney beans
• 2 (14 1/2 oz.) cans tomatoes, undrained and cut up
• 2 lb. coarsely ground chuck, browned and drained
• 2 medium onions, chopped
• 1 green pepper, coarsely chopped
• 2 cloves garlic, crushed
• 3 Tbsp. chili powder (or more)
• 1/2 c. flour
• 1 tsp. pepper
• 1 tsp. cumin
• 1 tsp. cayenne pepper

1. Put all ingredients, except spices in crock-pot in order listed.
2. Mix spices together (add additional chili powder and/or cayenne pepper for spicier chili) and sprinkle over contents in crock-pot.
3. Stir once.
4. Cover and cook on low 10 to 12 hours or high for 5 to 6 hours.
5. For crock-pots with removable pots, this can be assembled the night before and put on first thing in the morning to cook all day!

red kidney, tomatoes, ground chuck, onions, green pepper, garlic, chili powder, flour, pepper, cumin, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=387240 (may not work)