Crock-Pot Chili

• 1 pound ground round
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup dry red wine or water
• 1 tablespoon chili powder
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 (15-ounce) can kidney beans, undrained
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
• 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese

1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
2. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
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ground round, onion, green bell pepper, red wine, chili powder, sugar, ground cumin, salt, garlic, kidney beans, tomatoes, cheddar cheese

Taken from www.myrecipes.com/recipe/crock-pot-chili (may not work)