Crock Pot Chili

1 lb lean ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup dry red wine or 1/4 cup water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15 ounce) can kidney beans, undrained
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, undrained
6 tablespoons shredded reduced-fat sharp cheddar cheese

Directions:

1
Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
2
Add next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
3
Place mixture in an electric slow cooker and stir in beans and tomatoes.
4
Cover with lid and cook on low heat setting for 4* hours.
5
Spoon into bowls and sprinkle with cheese.
6
This can also be done on the stove top: After adding beans and tomatoes, bring to a boil. Reduce heat and simmer, partialy covered, 1 1/2 hours.
7
*I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.

Read more at: http://www.food.com/recipe/cooking-light-crock-pot-chili-137337?oc=linkback