Quick and Easy Slow Cooker Chili
1 to 1 1/2 ground beef or turkey
1 medium onion chopped
28 oz can San Marzono Tomatoes (crushed - can substitute stewed tomatoes)
1 can Campbells tomato soup
2 packages McCormick's Chili seasoning
1 T chili powder
1 tsp ground cumin
1 chipotle chili chopped, with 1 T of adobo
1 can red kidney beans
1 can Bush's chili beans
1 c chicken broth
Salt to taste
Directions:
(It is best to begin the initial cooking in a dutch oven, )
In a large dutch oven sweat onions over medium heat in olive oil until translucent. At the same time, in a large skillet brown ground beef (or turkey) over medium-high heat. Drain meat when browned and add to dutch oven. Combine 2 packages of McCormick’s Chili seasoning with chili powder, cumin and 1/4c of the chicken broth. Add mixture to onions and ground beef and allow to thicken slightly. once it has begun to thicken, add beans, tomato sauce, tomato soup, chipotle and the remainder of the chicken broth. Stir to combine and add salt, starting with 2 teaspoons and adding to taste. Simmer covered stirring occasionally to prevent burning on the bottom for no less than 1 hour and up to 4 before serving.