Slow Cooker Chili

I found this recipe in a magazine. Wow, it's so good.

• Ready In: 8 hrs 5 mins
• Serves: 1
• Yields: 15

Ingredients

• 2  lbs ground beef
• 1  medium yellow onion, chopped
• 1  green bell pepper, chopped
• 2  garlic cloves, minced
• 2 (15 ounce) cans diced tomatoes (do not drain)
• 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄8 cup chili powder
• 1⁄2 tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon  ground red pepper (or pepper flakes)
• 1  bay leaf
• 3 (15 ounce) cans red kidney beans (drained and rinsed)
•  sour cream
•  chopped green onion
•  shredded cheddar cheese
•  sliced black olives

Directions

1. In a large skillet over medium-high heat, brown the ground beef. Crumble, drain and place in a 6 quart or larger slow cooker.
2. Stir in the onion through kidney beans.
3. Cover and cook on High for 5 to 6 hours or on Low 7 to 8 hours. REMOVE AND DISCARD THE BAY LEAF. Serve with desired toppings and some cornbread.