Slow Cooker Beef and Bean Chili

• 1 lb extra lean ground beef
• 1 (16 ounce) bag dried kidney beans
• 2 large beef bouillon cubes
• 1 medium yellow onion, minced
• 1 (14 1/2-15 ounce) can tomato sauce
• 1 (14 1/2-15 ounce) candiced tomatoes, undrained
• 1 (4 ounce) can diced green chilies
• 2 tablespoons minced garlic

1. Rinse kidney beans and follow package directions for quick soak.
2. (Boil for 2 minutes, let stand covered for 1 hour)
3. When the hour is almost up, brown ground beef in skillet with the onion.
4. (I pureed the onion to get the taste without the texture and that way the kids don't notice it) You may need to spray your skillet with a little Pam if your beef is as lean as mine.
5. Don't drain.
6. Rinse and drain beans and place in slow cooker.
7. Dissolve bullion cubes in a cup of hot water.
8. (I heat it in the microwave) Pour over beans.
9. Add meat and all other ingredients along with salt and pepper to taste.
10. Stir.
11. You may need to add more water depending on the desired thickness of the chili.
12. Cook on low for about 7 hours.

extra lean ground beef, kidney beans, beef bouillon cubes, yellow onion, tomato sauce, tomatoes, green chilies, garlic

Taken from www.food.com/recipe/slow-cooker-beef-and-bean-chili-465947 (may not work)