Slow Cooker Chili

• 2 lbs ground beef
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 2 (15 ounce) cans diced tomatoes (do not drain)
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1/8 cup chili powder
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon ground red pepper (or pepper flakes)
• 1 bay leaf
• 3 (15 ounce) cans red kidney beans (drained and rinsed)
• sour cream
• chopped green onion
• shredded cheddar cheese
• sliced black olives

1. In a large skillet over medium-high heat, brown the ground beef. Crumble, drain and place in a 6 quart or larger slow cooker.
2. Stir in the onion through kidney beans.
3. Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. REMOVE AND DISCARD THE BAY LEAF. Serve with desired toppings and some cornbread.

ground beef, yellow onion, green bell pepper, garlic, tomatoes, tomato sauce, tomato paste, chili powder, sugar, salt, black pepper, paprika, ground red pepper, bay leaf, red kidney beans, sour cream, green onion, cheddar cheese, black olives

Taken from www.food.com/recipe/slow-cooker-chili-526803 (may not work)