Crockpot Chili

My husband loves chili.  He doesn't care whether it's 30 degrees outside or 100 degrees, he'll eat chili any time of the year.

Chili is a classic American dish, so I figured I'd make some over Fourth of July weekend.  Just throw all the ingredients in the crockpot and let it simmer for hours.  You really can't go wrong.

Crockpot Chili

Ingredients:
1-2 lbs. hamburger meat
3 cloves of garlic, finely minced
2 (14.5 oz) cans of diced tomatoes with green chiles
3 (8 oz) cans of tomato sauce
2 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. paprika
2 tsp. cocoa powder
1 tsp. sugar
Salt and pepper to taste
1 (15 oz) can light red kidney beans, drained and rinsed
1 (15 oz) can dark red kidney beans, drained and rinsed

Directions:
Cook hamburger meat using skillet over medium heat.  Drain oil out of pan, reserving about 2 Tbsp.  Put ground beef and 2 Tbsp. of oil in slow cooker.

Add garlic, diced tomatoes, tomato sauce, seasonings, cocoa powder, and sugar.  Season with salt and pepper to taste.  Cook on low 4-5 hours.

Stir in kidney beans and cook on low for another hour.  Serve warm with desired toppings.

Optional toppings: Shredded cheese, sour cream, chives, hot sauce