Bean & Beef Slow-Cooked Chili

• 1 pound lean ground beef (90% lean)
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 to 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• Optional toppings: sour cream, chopped red onion and minced fresh cilantro

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend.
3. Mash beans to desired consistency. Serve with toppings as desired.
4. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

ground beef, sweet onion, garlic, tomatoes, pinto beans, black beans, chili powder, ground cumin, salt, toppings

Taken from www.tasteofhome.com/recipes/bean-beef-slow-cooked-chili/ (may not work)