Slow-Cooked Chili

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground beef2 (16 oz) cans kidney beans, rinsed and drained2 (14 1/2 oz) cans diced tomatoes, undrained1 (8 oz) can tomato sauce2 medium onions, chopped1 green pepper, chopped2 cloves garlic, minced2 Tbsp chili powder2 Tbsp salt (optional)1 tsp pepperCheddar cheese, shredded (optional) In a skillet, … Continue reading Slow-Cooked Chili