Ingredients
2
pounds lean ground beef
2
large onions, chopped (2 cups)
1
can (28 ounces) diced tomatoes, undrained
2
cans (15 ounces each) seasoned tomato sauce for chili
2
cans (15 1/2 ounces each) kidney beans, undrained
2
cans (15 ounces each) spicy chili beans
1
tablespoon honey
1 1/2
teaspoons ground cumin
1
teaspoon chili powder
Preparation
Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.
