Slow-Cooked Chili

Ingredients

• 2 pounds ground beef
• 2 cans kidney beans , 16 ounce
• 2 cans diced tomatoes , 14.5 ounce
• 1 onion , chopped
• 2 greens bell peppers , chopped, divided
• 1 red bell pepper , chopped, divided
• 2 tablespoons chili powder
• 2 cloves garlic , minced
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 10 tablespoons shredded Cheddar cheese for garnish , Optional

Instructions

1. 1

   Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.

2. 2

   Transfer ground beef to a slow cooker.

3. 3

   Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.

4. 4

   Place remaining green bell peppers and red bell peppers on top of mixture.

5. 5

   Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.

6. 6

   Stir chili and cook on Low setting for 6 more hours.

7. 7

   Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.