Easy Slow-Cooked Chili

tonight's menu is PERFECT for a cool, crisp, fall evening!......NOT a 101 degree day in huntington beach.  none the less, it is better than turning the oven on to warm up my already 86 degree house (who needs air-we live by the beach, right?!).  i guess summer has finally hit.  the chili sounds really good, considering i normally just by hormel and LOVE it.  anyway, this chili will have to be served sans cornbread-not turning the oven on and i found some dinner rolls in the freezer that should defrost in this heat in about 10 minutes.  i even made a non-cook dessert. 

ingredients:

2 lbs lean ground beef

2 tablespoons chili powder

1 tablespoon ground cumin

1 can (28 oz) crushed toatoes in puree, undrained

1 can (15 oz) red kidney beans, drained and rinsed

1 cup water

2 cups Fench's French Fried Onions, divided

1/4 cup Frank's RedHot original cayenne pepper sauce

sour cream and shredded cheddar cheese to garnish

1. cook ground beef, chili powder and cumin large nonstick skillet over medium heat until browned, stirring frequently; drain.  transfer to slow cooker.

2.  stir in tomatoes with juice, beans, water, 1/2 cup french fried onions and frank's sauce

3.  cover; cook on low for 6 hours or high for 3 hours.  

****I did not use the french friend onions-but i'm sure it would have been really good, had i remembered to buy.  i might use some corn chips or something to give a bit of a crunch (wonder if sun chips would work, thats all i have...hmmmm)