Easy Slow-Cooked Chili

Ingredients

• 2 pounds (1 kg) lean ground beef
• 2 tbsps (30 ml) Club House Chili Powder
• 1 tbsp (15 ml) Club House Ground Cumin
• 1 fillet (496 ml) crushed tomatoes
• 1 fillet (540 ml) red kidney beans, drained and rinsed
• 1 cup (250 ml) water
• 1/4 cup (60 ml) FRANK'S RedHot® Original Cayenne Pepper Sauce
• 2 cups (500 ml)  French's® Fried Onion Crunchy Toppers

directions

1. COOK and stir beef in large nonstick skillet over medium heat until browned; drain. Transfer to slow cooker
2. STIR in chili powder, cumin, tomatoes, beans, water, RedHot Sauce and ½ cup (125 mL) Onion Crunchy Toppers. Cover. Cook 6 hours on LOW or 3 hours on HIGH
3. TOP chili with remaining onions. If desired, serve with sour cream and shredded cheese