The best part about this slow-cooker chili is that you can freeze any leftovers for a great make-ahead cold weather comfort dish. Omit the beans, if desired.
Cook ground chuck in a large nonstick skillet over medium-high heat 12 to 14 minutes or until meat crumbles and is no longer pink; drain.
Place meat in a 6-qt. slow cooker; stir in 1/2 cup water, green bell pepper, and next 7 ingredients. Cover and cook on HIGH 4 hours. Serve with desired toppings.
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