Crock Pot Texas Chili

In the Fall and Winter time I start craving chili.  Especially, on football Sundays, chili is a go-to meal.  I like chili with or without beans.  In Texas, it ain't chili if it has beans.  So, in this recipe I don't add any beans.  If you must have beans a can or two of pinto or black beans would work well.  I doubled the recipe below when I make chili, that way we have leftovers for a few days.
Chili is great by itself, on a baked potato, a sweet potato, over cornbread and on Frito's corn chips.  Cheddar cheese and sour cream are my favorite toppings to put on it.

Ingredients:

1 Carroll Shelby Chili Kit

2 lbs ground meat or ground turkey

1 medium onion, chopped

1 garlic clove, chopped

1 green or red bell pepper from my garden

2-3 banana peppers from my garden (optional)

1-2 jalapenos, seeds removed

8 ounces tomato sauce

1 jar Rotel tomatoes

Directions:

Saute onions and peppers, season with just a little salt and black pepper.  When onions are translucent add ground meat and cook till no longer pink.  

Add meat mixture to crock pot.  Then add all the seasoning packets except the masa to the crock pot. Add Rotel and tomato sauce.  

Add water as directed by package.

  Cook in crock pot on high for a 3-4 hours.  Enjoy!