Crowd-Pleasing Chili

 

2

pounds lean ground beef

2

large onions, chopped (2 cups)

1

can (28 ounces) diced tomatoes, undrained

2

cans (15 ounces each) seasoned tomato sauce for chili

2

cans (15 1/2 ounces each) kidney beans, undrained

2

cans (15 ounces each) spicy chili beans

1

tablespoon honey

1 1/2

teaspoons ground cumin

1

teaspoon chili powder

• 1 Cook beef and onions in 12-inch skillet or 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown; drain.
• 2 Mix beef mixture and remaining ingredients in 5- to 6-quart slow cooker.
• 3 Cover and cook on low heat setting 8 to 10 hours or until chili is hot and bubbly. Chili will hold on low heat setting up to 2 hours.