Here is a recipe that is in high demand over the cold winter months in the Midwest.  Slow cooker chili is a one pot wonder meal.  Simply prepare ingredients and leave it in the crock pot until ready to serve.  It is simply delicious topped with crushed tortilla chips/oyster crackers, shredded cheddar cheese and a dollop of sour cream.  Have cornbread ready to make this a meal.
Programmable Slow Cooker
Oyster Crackers
Soup Crock Bowls

 Ingredients

1 lb ground beef, browned and drained
1 lb beef stew meat, cubed
1 green bell pepper, seeded and chopped
1 large sweet yellow onion, peeled and diced
1 (14.5) oz can beef broth
1 (15.5) ounce can of pinto beans, rinsed and drained
1 (15.5) oz can kidney beans, rinsed and drained
1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
1 (14.5) oz can petite diced tomatoes with juice
1 (6) oz can tomato paste
3 teaspoons chili powder
2 teaspoons cumin
1 tsp granulated sugar
1 (1.0) oz packet ranch dressing mix
3 garlic cloves, peeled and diced
jalapanos, diced – optional to flavor

Serve topped with
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Serve with:  tortilla chips, saltine/oyster crackers and cornbread

Directions

Prepare vegetables.  Wash, peel and dice.  Brown beef on stove top.  Drain in strainer leaving about 2-3 tablespoons of fat for flavor.  Combine ingredients in a crock pot and stir well.  Cook on low for 8 hours, stirring only once or twice.  Crush tortilla chips or use oyster crackers to place inside bowl.  Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.

Recipe adapted from Southern Bite  Image Credit by Bread & Bonnet