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Chili

2 lbs. ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz. ) diced tomatoes, undrained
1 can (15 oz. ) tomato sauce
2 tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp pepper
1 can (15 or 16 oz. ) kidney or pinto beans, rinsed and drained
Shredded cheddar cheese, if desired


Cook beef in 12" skillet over med-high heat, stirring occasionally, until brown, drain.

Mix beef and remaining ingredients except beans in 3 1/2-6 quart slow cooker.

Cover and cook on low 6-8 hrs. (or HIGH 3 to 4 hrs. ) or until onion is tender.

Stir in beans. Cover and cook on high 15-20 min. or until slightly thickened. Sprinkle with cheese

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