Source: Campbell’s Kitchen

Yield: 6 servings

Ingredients

• Ground beef: 1 1/2 Pounds
• Large onion, chopped: 1 Each
• Cloves of garlic, minced: 2 Each
• 10 3/4-ounce can condensed tomato soup: 1 Each
• 14 1/2-ounce can diced tomatoes: 1 Each
• Water: 1/2 Cups
• 15-ounce can red kidney beans: 2 Each
• Chili powder: 1/4 Cups
• Ground cumin: 2 Teaspoons

=Instructions=

Cook beef in skillet until browned. Pour off fat.
Mix beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-quart slow cooker.
Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.