2 pounds ground beef, browned and drained
2 16 ounce cans red kidney beans, drained
2 14.5 ounce cans diced tomatoes, drained (I drain the juice and add it back in later)
2 medium onions, chopped
2 garlic cloves, crushed
2-3 Tablespoons chili powder
1 tsp. ground cumin
1 tsp. black pepper (this was too spicy for us, so I just use 1/8 tsp.)
1 tsp. salt
Combine all ingredients in slow cooker. Cover. Cook on low for 8-10 hours.
Notes: Use leftovers over lettuce and other fresh garden vegetables to make a taco salad. For more flavor, add cayenne pepper or a jalapeno pepper before cooking. You can also add 1 cup chopped green peppers before cooking.
-this recipe is from my "Fix it and Forget it" Crock pot cookbook. Recipe submitted by Wanda S. Curtin and Ann Sunday McDowell.