I have a confession to make: Before this recipe, I've never made chili in the Crockpot. I am so glad that's changed :)My magic crockpot :)
(Thanks Betty Crocker!)
2 lb. lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) tomato sauce
2 T. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. ground cumin OR cajun/creole seasoning
1 can (15 to 16 oz.) kidney or pinto beans, rinsed and drained
Shredded Cheddar cheese, if desired
In large skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
In 3 1/2 to 6 quart slow cooker, mix beef and everything BUT beans and cheese.
Cover and cook on LOW heat for 6-8 hours (or high 3-4 but it tastes better when cooked on low).
Stir in beans. Increase heat to HIGH. Cover and cook 15 to 20 minutes or until slightly thickened. Serve and top with cheese.
I just used half an onion because it's what I had laying around. I also added a can of (drained) mushrooms because good chili always has mushrooms in it! This is delicious when served with cornbread...I think chili is one of the best cool/cold weather recipes :)