Slow-Cooked Chili

This is not a traditional chili but it is our favorite chili recipe. I got this recipe from Mr. Food many years ago. It is so easy to make. You basically dump almost all the ingredients in a slow cooker(crock pot) and let it cook. It's a great recipe for days when you don't have time to cook or just don't feel like cooking.

You will need:

2 pounds boneless beef chuck or round, cut into 1/2 inch peices ( I just buy stew meat that is already cut up therefore saving me more time)

2 cans (15.5oz each) black beans, drained and rinsed ( I have never used the beans because I don't like them)

1 can (10 oz) diced tomatoes with green chilies (Rotel is the name brand for these tomatoes)

1 can (15 oz) tomato sauce

1 medium onion chopped ( I have never used the onion either as my husband doesn't like onions and there is plenty of onion in the salsa)

2 teaspoons chili powder

1 teaspoon salt

2 teaspoons cumin

1/2 teaspoon black pepper

1 cup thick and chunky salsa( any kind that you like will work, I usually use Pace Picante Sauce as we prefer that to salsa - I use Medium heat which gives this chili a bit more spice)

The following ingredients are optional. Mr. Food did not include them in his recipe, however, I never serve this chili without them.

Fritos

Shredded cheddar cheese

diced onion

sour cream

In a 4 1/2 to 5 1/2 quart slow cooker, combine all the ingredients except the salsa; mix well. Cover and cook on high setting for 5 to 5 1/2 hours, or on low setting for 8 to 9 hours, until beef is tender. Just before serving, stir in the salsa; cook for 2-3 minutes, until heated through.

Serve in a bowl topped with the optional ingredients of your choice.