Beef Chili

1 pound of ground beef
2 cloves of garlic, minced fine
2 tablespoons of chili powder
1 teaspoon cumin
1 (28 ounce) can of whole tomatoes, undrained but coarsely chopped
1 (16 ounce) red kidney beans, rinsed and well drained
1 cup of chopped onion
Up to 1/4 cup chopped green chiles, jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired)
2 tablespoons of tomato paste
Pinch of dried oregano
Kosher salt and freshly cracked black pepper, to taste

Brown the ground beef in a skillet, breaking up the meat as it cooks; drain if needed. Add the garlic toward the end and saute for just a few more minutes. Add the chili powder and cumin, stir to thoroughly coat; remove from heat and set aside. Add the chopped tomatoes to a 3-1/2 to 4 quart slow cooker. Add the beans, onion, chiles, tomato paste and oregano; stir to mix. Add in the meat mixture, stir well, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

~Cook's Notes~
In terms of chili as a main dish, this is a small batch chili - okay to double for a larger slow cooker, however be mindful of the hot chilies.

Serving ideas:
Serve with a side of saltines, or over rice, pasta, or corn chips.

Garnishes:
 Greek yogurt, sour cream, green onion, shredded cheese, sliced avocados, crushed tortilla chips, corn chips, fried tortilla strips, oyster crackers, Goldfish crackers, hot sauce, additional sweet or red chopped onion, cilantro.

Source: http://deepsouthdish.com