2 lbs. ground round
2 c. chopped onion
2 crushed garlic cloves
2 tbsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. oregano
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 c. beef stock (can be made with bouillon cubes)
1 (28 oz.) can undrained tomatoes, mashed (add another 14 oz. can if you like a lot of tomatoes)
3 (#1) cans drained kidney beans
1 pkg. chili seasoning mix

If too much liquid add 1 small can tomato paste to thicken.

Brown the ground round. Drain off fat. Add onions and garlic, and cook until onions are transparent. Add remaining ingredients and cook until bubbly. Transfer to crock pot and cook on low most of day (5 to 7 hours). Serve with chopped onions or grated cheese as a garnish. Can be cooked on low on stove if you are home all day.