Crock Pot Chili

This chili is perfect for a blustery fall day like this one! It's super delicious with crackers, in a bread bowl, or on top of a scone. It's one of the easiest recipes ever which is an extra awesome bonus! :) We made this two weeks ago for a ward Halloween party and it was a favorite for many. Whenever I get lots of compliments on something I make I feel super awesome because I don't cook much - and this got me plenty of feel-goods for hardly any work. :)

Crock Pot Chili
Recipe from: My mom's kitchen

1-2 lbs. ground beef
1 cup chopped onion
3/4 cup chopped green pepper (optional)
2 cloves garlic, minced
2 (16 oz) cans tomatoes, cut up
2 (16 oz) cans dark red kidney beans, drained
2 (8 oz) cans tomato sauce3
4 tsp. chili powder
1 tsp. basil
1 tsp. salt
1/2 tsp. pepper

In a large pan brown hamburger, onion, green pepper, and garlic together. Drain the fat out of the pan once it's all cooked. Dump the contents of the pan into the crock pot and stir in un-drained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, and pepper. Simmer on low for 8-10 hours. (You can also add all of this into the pan if you want to cook it faster on the stove. Bring to boil; reduce heat. Cover and simmer 20 minutes.)