Spiced Chili

Using a slow cooker makes it easy to prepare this chili. But also tastes great made on the stovetop.

• Ready In: 4 hrs 20 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 cup  chopped onion
• 4  garlic cloves, minced
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (15 ounce) cans tomato sauce
• 2 (14 1/2ounce) cans stewed tomatoes, cut up
• 1  cup water
• 2  bay leaves
• 1⁄4 cup chili powder
• 1  tablespoon salt
• 1  tablespoon brown sugar
• 1  tablespoon dried basil
• 1  tablespoon  italian seasoning
• 1  tablespoon dried thyme
• 1  tablespoon pepper
• 1  teaspoon dried oregano
• 1  teaspoon dried marjoram
•  bread, bowls (optional)
•  shredded cheddar cheese (optional)
•  additional chopped onion (optional)

Directions

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Transfer to a 5 quart slow cooker. Stir in the beans, tomato sauce, tomatoes, water and seasonings.
3. Cover and let cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and garnish with cheese and onion.
4. Stovetop directions.
5. If you like to make chili on the stovetop use a dutch oven instead of a skillt to cook the beef, onion and garlic. Add the ingredients to the dutch oven instead of the slow cooker. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Discard bay leaves.