This is another of the recipes from the little booklet that came with my first crock pot in the 1970s.
4 pounds ground chuck, browned in skillet and drained
3 cups water
3 cloves garlic, minced
1 tablespoon salt
2 to 3 tablespoons cumin
4 to 6 tablespoons chili powder
Put all ingredients in CROCK-POT; stir thoroughly to mix spices. Cover and cook on High for 2 hours, stir well and turn to Low for 6 to 10 hours. Serve topped with fresh chopped onion.
(Try this over Mexican Red Beans. .. Hm-m-m good!)
Note the recipe for the beans they suggest you put this over was posted on this blog a few days ago.