Slow-Cooker Chili
- 3 1/4 pounds ground chuck
- 1 medium-size green bell pepper, chopped
- 3 (14 1/2-oz.) cans diced tomatoes with garlic and onion, undrained
- 3 (10 3/4-oz.) cans CAMPBELL'S Tomato Soup
- 1 (16-oz.) can light red kidney beans, rinsed and drained
- 1 (6-oz.) can tomato paste
- 5 tablespoons chili powder
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
- Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced black olives, corn chips
- Cook ground chuck in a large nonstick skillet over medium-high heat 12 to 14 minutes or until meat crumbles and is no longer pink; drain.
- Place meat in a 6-qt. slow cooker; stir in 1/2 cup water, green bell pepper, and next 7 ingredients. Cover and cook on HIGH 4 hours. Serve with desired toppings.
ground chuck, green bell pepper, tomatoes, tomato soup, light red kidney beans, tomato paste, chili powder, freshly ground pepper, paprika, sour cream
Taken from www.myrecipes.com/recipe/slow-cooker-chili (may not work)