Slow Cooker Two Bean Spicy Chili

Ingredients

1 lb ground beef
1 large yellow onion
1 C green bell pepper
4 cloves garlic, minced
30 oz whole tomatoes, partially drained
15 oz dark red kidney beans, drained and rinsed well
15 oz great northern beans, drained and rinsed well
1/2 tsp chili powder
1 tsp cayenne pepper
1 1/2 tsp red pepper flakes

Toppings:
Shredded cheddar cheese
Sour cream
Green onions

Directions

In a large skillet over medium heat, cook beef until heated through. Reserve drippings, if removed from skillet while cooking.

Prepare vegetables; chop pepper and onion, mince garlic. Drain and rinse beans well in a strainer. Partially drain tomatoes. Set aside. Add tomatoes to slow cooker, press down on each tomato with a fork to break apart just slightly.

Add remaining ingredients to slow cooker, including reserved beef fat. Gently stir. Cover and cook on low for 8 hours or high for 4 hours.

Divide among bowls. Top off with optional cheese, sour cream and onions. Serve with crackers if desired.

Can be refrigerated or frozen, label well with the contents and date made.