Cincinnati-style Slow Cooker Chili

Description
Contributed by Delma at Catsrecipes Y-Group
 * Number of Servings: 6 – 8

Ingredients

 * 1 Reynolds® slow cooker liner
 * 1 pound lean ground beef
 * 2 stalks celery, chopped
 * 1 red bell pepper, chopped
 * 3 cans (15 oz each) dark red kidney beans, drained
 * 3 cans (14.5 oz each) southwestern-style diced tomatoes
 * 2 tablespoons red wine vinegar
 * 2 tablespoons sugar
 * 1 tablespoon chili powder
 * 1 teaspoon each ground cumin and dried basil
 * 1 teaspoon each salt and granulated beef bouillon
 * ½ teaspoon ground cinnamon

Directions

 * 1) Open slow cooker liner and place it in a 5- to 6½ -qt slow cooker bowl.
 * 2) Fit liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl.
 * 3) Cook ground beef, celery, and bell pepper in large skillet over medium-high heat until meat is evenly browned; drain off grease.
 * 4) Place cooked beef mixture and remaining ingredients in lined-slow cooker.
 * 5) Place lid on slow cooker.
 * 6) Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chili is hot and bubbling.
 * 7) Carefully remove lid to allow steam to escape.
 * 8) Serve food directly from slow cooker.
 * 9) Do not lift or transport liner with food inside.
 * 10) Cool slow cooker completely; remove liner and toss.

Reynolds Kitchens Tip
This recipe was developed for 5- to 6½ -quart slow cookers, but it may be adjusted for smaller or larger cookers.

Nutrition Information
Per Serving:
 * Calories, 503 | Grams Fat, 16 | % Calories from Fat, 28 | Mg Cholesterol, 76 | Mg Sodium, 2295 | g Carbohydrates, 58 | g Fiber, 18 | g Protein, 35