1 lb. lean ground beef
2 (15 oz. ea.) cans dark red kidney beans
2 (15 oz. ea.) cans petite diced tomatoes
1 (12 oz.) can tomato paste
1 medium onion, chopped
1 env. chili seasoning mix
2 tbsp. chili powder
2 tsp. paprika
dash of cayenne pepper
water (may also use chicken or beef broth)

Brown ground beef. While meat is cooking, chop the onion, and add to Crock-Pot. Add tomatoes, tomato paste and seasonings. Drain beef and add to Crock-Pot. Stir well.

Add kidney beans last - you may choose to drain them or not, but if you do drain them, you will need to make up for the lost liquid with extra water. Stir mixture, add water to reach desired consistency.

Cook on LOW in Crock-Pot for at least 6 hours.

Serve with elbow macaroni (if desired), shredded sharp cheddar cheese, and tortilla chips. Enjoy!

Submitted by: Mandi Oblinger