For the Chili:

• Spray the inside of the slow-cooker with nonstick cooking spray. Set the it to HIGH and add 4 cups water.
  4 cups or more cold water
• Brown the beef in a large skillet set over medium heat. Drain the fat and add the beef to the slow-cooker.
  4 lbs. ground chuck
• Return the skillet to medium heat and add the oil and diced onions. Cook the onions until softened and translucent, about 4 minutes, and add the garlic. Cook an additional 30 seconds.
  2 tbsp canola or vegetable oil, 2 cloves garlic, 1 large sweet yellow or yellow onion
• Add the onion/garlic mixture to the slow cooker and stir.
• Add all the other chili ingredients and stir well. Season to taste with salt, pepper and chili seasoning (if desired). Stir.
  3 tbsp chili seasoning, 2 tsp kosher salt, 1 tsp ground black pepper, ¼ cup Heinz Ketchup, 1 tbsp Worcestershire Sauce, 1 tbsp yellow mustard, 1 tbsp cider vinegar, 24 oz. Tomato puree, 14.5 oz. diced tomatoes with juices, 30 oz. black beans, drained & rinsed, 30 oz. red beans, drained & rinsed
• Replace the lid, and cook on HIGH for 2 hours.
• The chili is ready at this point, but if it is thicker than what you love, add another cup or 2 of water and stir. Cook another 30 minutes for the flavors to meld.
• If the chili is too thin, remove the lid and cook 30-60 minutes or until it has reduced to the thickness you desire.
• Serve with your favorite condiments and toppings and crackers. Enjoy!
  hot sauce, cheese, sour cream, onions, black olives, avocado, crackers