2 lbs. ground beef
1 lb. pork chops, cut into pieces (this is optional, only the chili tastes better with pork added)
1 1/2 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, finely cut
1 (28 oz.) can whole tomatoes, undrained
2 916 oz.) cans kidney beans, undrained
2 tsp. salt
2 tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
Sharp Cheddar cheese
Rice
Saltines
Beer

The following method is for a slow cooker, but you can use any large pot:

Brown chop meat and pork; drain fat and put in slow cooker. Add onions, green pepper, garlic, tomatoes, salt, chili powder, pepper and cumin. Stir to combine. Add kidney beans the last 1/2 hour. Cover and simmer at setting #3 1/2 (midway between #3 and #4) for 7-10 hours. Keep warm for serving at setting #2. Makes 8 to 10 servings.

Note: We generally don't let the chili cook that long. Adjust the time to your schedule and taste.

We serve the chili over Uncle Bens Slow Cooked Rice garnished with the grated sharp Cheddar cheese and served with beer and soda!

Special Note: The kids love this dish and Froggie likes to make it for them and then I don't have to cook!!!