Slow Cooker Chili Con Carne (Kid-Friendly)

• 1 lb lean ground beef
• 1/2 cup onion, chopped (about 1 small onion)
• 2 garlic cloves, minced
• 1 (796 ml) can kidney beans, drained and rinsed
• 1 (796 ml) can diced tomatoes, undrained
• 1 (398 ml) can baked beans in tomato sauce, undrained
• 1 (398 ml) can no-salt-added tomato sauce
• 1 (284 ml) can canned mushroom slices, drained (optional)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 dash cayenne pepper

1. In frying pan, saute ground beef, onions and garlic until beef is browned and onions are translucent. Transfer to slow cooker.
2. Add all other ingredients to pot and mix well.
3. Cook on low for 6-8 hours.
4. To FREEZE: Cool completely, freeze in desired portions in freezer bags or containers.
5. To REHEAT: Thaw in refrigerator overnight. Heat in saucepan until heated through, OR reheat it in the microwave after it's defrosted, and if it's not fully defrosted I use the microwave defrost first, then reheat on high until hot, really quick. :).

lean ground beef, onion, garlic, kidney beans, tomatoes, beans, salt, mushroom slices, chili powder, cumin, cayenne pepper

Taken from www.food.com/recipe/slow-cooker-chili-con-carne-kid-friendly-122709 (may not work)