4 Servings 480 min Cook
3 1/3 Grams Ground Beef
1 Medium (2-1/2" dia) Onions
3 Clove Garlic
2 Cup Kidney Beans
1 Can Tomatoes
1 Can (6 oz) Tomato Paste
1 Tbsp Chili Powder
1 Tsp, ground Cumin
1/2 Tsp Salt
2 Tbsp Cornstarch
In a large skillet, cook ground beef, onion, and garlic until beef is browned and vegetables are tender, stirring occasionally.
Drain well.
Combine with all remaining ingredients except cornstarch and 1/4 cup water in 3,5 quart slow cooker.
Cover and cook on low for 8-10 hours.
In small bowl, combine cornstarch with 1/4 cup water and mix well.
Stir into chili, then turn heat to high and cook for 15-20 minutes or until chili is thickened.
Serve immediately.
Note: I usually leave out the cornstarch, chili powder, and cumin and buy one of those chili-seasoning packets at the store.
Does the same thing.
