Name: Rick's Slow Cooker Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 2 pounds lean ground beef (85 percent); 2 15-ounce cans kidney beans, drained; 2 14.5-ounce cans whole tomatoes, drained and chopped; 1 1/2 cups chopped onion; 4 tablespoons chili powder; 1 clove garlic, minced; 1 tablespoon Italian seasoning; 1 1/2 teaspoons ground cumin; 2 teaspoons salt; 1/2 teaspoon hot sauce, such as Tabasco; 1 6-ounce can pitted black olives, drained; 1/2 cup water or broth; Cheddar or Monterey Jack cheese, for garnish, optional

Rick’s Slow Cooker Chili

bowl of slow cooker chili with cornbread

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Author: Diana
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 8 servings 1x
Category: Chili
Method: Slow Cooker
Cuisine: Tex-Mex

Ingredients

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1 tablespoon olive oil
2 pounds lean ground beef (85 percent)
2 15-ounce cans kidney beans, drained
2 14.5-ounce cans whole tomatoes, drained and chopped
1 1/2 cups chopped onion
4 tablespoons chili powder
1 clove garlic, minced
1 tablespoon Italian seasoning
1 1/2 teaspoons ground cumin
2 teaspoons salt
1/2 teaspoon hot sauce, such as Tabasco
1 6-ounce can pitted black olives, drained
1/2 cup water or broth
Cheddar or Monterey Jack cheese, for garnish, optional

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Instructions

Heat the olive oil in a large skillet. Add the ground beef and onion and cook, stirring, for 8 to 10 minutes or until the beef is no longer pink. Transfer to the slow cooker.
Add all remaining ingredients to the slow cooker and give them a stir to combine.
Cover and cook on low for 8 to 10 hours.
Serve with shredded cheese if desired.

Find it online: https://classic-recipes.com/ricks-slow-cooker-chili/