1 lb lean ground beef
1 medium onion, chopped
1 tbsp chili powder
1 1/2 tsp ground cumin
2 cans 16-oz each) diced chili-ready tomatoes, do not drain
1 can (15-16-oz) chili beans, do not drain
1/2 cup jarred salsa
salt and pepper to taste
1/2 cup shredded Cheddar cheese for garnish, if desired
sour cream for garnish, if desired
4 tsp sliced black olives for garnish, if desired
In a large skillet over medium heat, cook the ground beef and onion together until the beef is browned and the onion is translucent. Drain off any excess fat.
Place the beef/onion mixture in a slow cooker or crockpot. Add the chili powder, tomatoes, beans, salsa, salt and pepper. Stir to blend well. Place cover on the cooker and cook for 5 to 6 hours on low setting or until the chili is bubbly.
Ladle into soup bowls and top with the cheese, sour cream and/or olives, if desired.
Yield: 4 servings