Slow Cooker Beef Chili

Steps

1. Brown [[beef]] of ground beef with [[onion]] diced onion in a large skillet over medium-high, breaking it up, 8–10 minutes. Add [[garlic]] garlic for the last minute. Drain the fat.
2. Put the beef in the slow cooker with [[red]] red pepper, [[green]] green pepper, [[tomatoes]] of fire-roasted tomatoes, [[sauce]] of tomato sauce, [[chiles]] of green chiles, [[beans]] of beans, [[corn]] of corn and [[seasoning]] of chili seasoning. Stir.
3. Cover and cook on low 6–8 hours or high 3–4 hours.
4. Stir, taste, and add salt if it needs it. Serve with your toppings.

Notes

• Your list didn’t have amounts beyond the beef, so the can sizes, counts and seasoning are my standard picks. Tell me what you actually use and I’ll fix them.
• No time to brown? Put the raw beef in and break it up after an hour, but browning tastes better and lets you drain the fat.
• Freezes well for 3 months.
• Nutrition, per serving (8), assuming 90/10 beef (fattier beef adds calories, less after draining): beef 200 calories / 23g protein; beans 85 / 5.5; corn, tomatoes, sauce, peppers and onion about 80 / 2.5; seasoning 12. About 375 calories and 31g protein.