brown the beef, then dump and run… Hearty Chili:wink: 1 1/2 pounds ground beef 1 large onion, chopped 2 cloves garlic, minced 1 can tomato soup 1 14 1/2-oz can diced tomatoes 1/2 cup water 2 15-oz cans red kidney beans, rinsed and drained 1/4 cup chili powder 2 teaspoons ground cumin Cook the beef in a 12-inch skillet over medium-high heat until it’s well browned, stirring often. Pour off any fat. Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker. Cover and cook on LOW for 8 to 9 hours.
Or on HIGH for 4 to 5 hours. 6 servings = about 390 calories