Instructions: 1. Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.

Yield: 6 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese).

Note: The chili can be made on the stovetop if you dont have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.

Notes: "This is my childrens favorite meal. What more can I say!" -Patti A. Jensen, Wiltshire, England

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