Ingredients
2 pounds ground beef6 cans (16 ounces each) hot chili beans, undrained1 can (10 ounces) diced tomatoes and green chiles, undrained1 can (8 ounces) tomato sauce1/4 cup chopped onion2 tablespoons molasses1 teaspoon salt-free Southwest chipotle seasoning blend1 teaspoon Worcestershire sauce1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon chili powder
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker.
Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until heated through.
