Crock Pot Chili

My family loves when I make this and it is so good on a cold, snowy NH evening. You can just serve it in bowls, but we like ours served over pasta such as Bowties or macaroni

• Ready In: 4 hrs 30 mins
• Serves: 8

Ingredients

• 2  lbs ground beef
• 2 (14 1/2ounce) cans diced tomatoes
• 2 (1 1/4ounce) packets  chili seasoning mix (mild, original or hot depending on your taste)
• 1 (15 1/2ounce) can dark red kidney beans (undrained)
• 1 (15 1/2ounce) can pinto beans (undrained)
• 1  cup  diced green pepper
• 1  cup  diced  red pepper
• 8  ounces  sliced mushrooms
• 1  teaspoon  chopped garlic
• 8  ounces  shredded monterey jack cheese (, for garnish)
•  chopped green onion (, for garnish)

Directions

1. Brown ground beef, add green& red peppers, mushrooms and garlic and cook till vegetables are just tender.
2. Add this mixture to crock pot and sprinkle with the chili seasoning mix.
3. Add the diced tomatoes and stir until well blended.
4. Cook on low for approximately 3-5 hours.
5. Add the kidney and pinto beans and continue to cook for another 1-2 hours.
6. I usually serve over pasta and top with shredded Monterey Jack cheese and chopped green onions.