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Slow-Cooked Chili

2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In a Dutch oven, cook the beef, onion and garlic over medium heat

Printed from tasteofhome.com Sep 7, 2008

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Slow-Cooked Chili cont.

until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker;
stir in the remaining ingredients. Cover and cook on low for 6 hours.

Yield: 14 servings.