Crockpot Chili

This is our favorite chili recipe, great for a cold winter night! I make this in a large 6.5 quart crockpot. This makes a lot of chili, enough for leftovers or the freezer. Adjust the ingredient quantities if you have a smaller crockpot.

Cooking spray
3 pounds ground beef, ground turkey or combination
2 onions, chopped
2 green bell peppers, chopped
6 cloves fresh garlic, minced
2-4 teaspoons dried minced garlic
1 to1-1/2 Tablespoons salt or to taste
4 teaspoons ground cumin
6 Tablespoons Gebhart's chili powder
2 teaspoons marjoram
2 14 oz. cans diced tomatoes (or one 28-32 oz. can)
1 can tomato paste (6 oz)
2 teaspoons sugar or xylitol
1/2 cup water
4 bay leaves
3 cans kidney, pinto or chili beans or combo, drained and rinsed

Coat large pan with cooking spray. Add onions and cook for a few minutes until softened. Add ground meat(s) and cook until browned. Drain fat.

Add ground beef and other ingredients to crockpot. Stir well. Cook on LOW for 6-8 hours.

Make ahead tips: brown ground beef the night before, take out all canned goods and measure out the spices into an airtight tupperware container.

To eat it Hawaiian style, serve with rice, hot dogs and (optional) macaroni salad. To eat it Mainland style, serve it with cornbread and a green salad. :-)