With fall in the air I am starting to pull out some of my favorite cold weather dishes. This one is at the top of my list. Its easy smells so good while it cooks and tastes even better!

Source: Fix-It and Forget-It Cookbook

Prep 15 min Cook Time: 4-6 hours

• 2 lbs ground beef
• 1 large onion, diced
• 28-oz can diced tomatoes
• 2 8-oz. cans tomato puree
• 1 or 2, 16-oz cans kidney beans, undrained
• 4-oz can diced green chilies
• 1 cup water
• 2 garlic cloves , minced or 1/2 tsp minced garlic
• 2 tbsp. mild chili powder
• 2 tsp. salt
• 2 tsp. ground cumin
• 1 tsp. pepper

1. Brown beef and onion in skillet. Drain. Place in slow cooker on Low.
2. Stir in remaining ingredients.
3. Cook on Low 4-6 hours.

Yields: 6-8 servings

What I do different. I only use 1-1/2 lbs ground beef I just think 2lbs is too much. If you like your chili really thick well by all means add the extra half pound of meat in. I also don’t add the full amount of chili powder. I have never seen a “mild” chili powder. I usually use around between 1-1/2 tbsp of chili powder. I also find it good to taste test to see if you want to add something. Also about half way through cooking if you can give the chili a stir and another taste test. I love to serve this with my homemade bread and some shredded cheddar cheese and taco chips. Yum Yum!!