Crockpot Loaded Chili

I love fall...sweatshirt weather, football and chili! But, this year has been down right chilly. We need something that will warm our bellies, and doesn't this crockpot loaded chili look good! This chili is good for lunch or dinner, just add some garlic bread and a salad. I'm going to cheat a little bit on the ingredients and use Season's Choice Three Peppers and Onions

Ingredients:
1 1/2 lbs of ground beef, browned and drained of grease
2 14.5 oz cans of diced tomatoes with juice
2 can of kidney beans, drained and rinsed
8 oz Season's Choice Three Peppers and Onions, thawed (enough for 2 peppers and a medium onion, 1/2 the bag)
2 tablespoons minced garlic
2 1.25oz packets McCormicks Chili Powder

Toppings:
Shredded Mexican blended cheese
Sour Cream
Jalapeños
Scallions
and tortilla chips for dipping

Directions:

Put all the ingredients in the crockpot in this order; browned ground beef, tomatoes with juice, kidney beans, peppers and onions, garlic and seasoning.  Stir.

Before 

Cook on low for 6 hours and high for 3 hours. Stir occasionally, if needed. Add a cup of water if too thick. Serve with your favorite toppings. Yum Yum!

After, definitely after...took the picture after I had a few bites! Three of the family of five tried it and all three had 👍🏼👍🏼👍🏼!