Makes 6 servings
1-1/2 pounds lean ground beef
2 onions, chopped
1 yellow bell pepper, seeded and chopped
2 garlic cloves, minced
2 cans (15.5 oz) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, drained
1 can (8 oz) tomato sauce
1 cup chicken broth
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1. Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth, 2 tablespoons of the chili powder, and 1/2 teaspoon each of the cumin and oregano in slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and stir in remaining 1 tablespoon chili powder, 1/2 teaspoon each cumin and oregano, and salt. Serve with cornbread, if desired.
Recipe taken from Family Circle magazine, October 2010