Crock-Pot Chili

Ingredients

• 15 ounce kidney beans undrained canned
• 14.5 ounce canned tomatoes with jalapeño peppers and spices, undrained mexican-style canned
• 1 tablespoon chili powder 
• 0.3 cup cooking wine dry red
• 1  garlic clove minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon ground cumin 
• 1 pound ground round 
• 1.5 ounces cheddar cheese shredded extra-sharp reduced-fat
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• stove
• slow cooker

Directions

1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
2. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender.
3. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
4. Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.