This is one of my favorite easy dinners when the weather starts cooling down. It’s simple to throw together, makes plenty to feed a crowd, and is even better as leftovers the next day. I loved being able to get everything in the slow cooker and not have to think about dinner for the rest of the afternoon. We love to serve it with our favorite toppings and a side of cornbread!
ingredients
1 onion
1 green bell pepper
garlic
olive oil
2 lbs. ground beef
3 tbsp. chili powder
1 can kidney beans
1 can chili beans
28 oz. diced tomatoes
8 oz. tomato sauce
2 tbsp. cumin
1 tsp. onion powder
1 tsp. brown sugar
½ tsp. garlic powder
½ tsp. salt
Instructions
Dice onion, pepper, and garlic.
Heat a little oil in skillet and saute the onion, pepper, and garlic for a few minutes.
Add the ground beef and cook until almost browned. Sprinkle 2 tbsp. of the chili powder and finishing cooking until fully browned.
Transfer beef to slow cooker. Add beans, diced tomatoes, tomato sauce, and the rest of the seasonings.
Stir everything together until well combined.
Cover and cook on low for 4 hours.