INGREDIENTS:
2 pounds ground beef
2 (16 ounce) cans kidney
beans, rinsed and drained
2 (14.5 ounce) cans diced
tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped 1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese

DIRECTIONS:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.