Averie Cooks

-1 To a large Dutch oven, add the ground beef and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.
-1 Add the onions, red pepper, and cook for about 5 minutes, or until vegetables have softened, stir intermittently.
-1 Add the garlic, salt, pepper, and cook for about 1 minute, stir intermittently.
-1 Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner and transfer the beef mixture into it.
-1 Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, and bay leaves.
-1 Cover, and cook on high for about 2 to 3 hours or on low for about 4 to 5 hours. All slow cookers vary in their heat intensity. Cook until chili has thickened some. Stir, taste, and add more salt, pepper, or seasonings to taste. Remove bay leaves.
-1 Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.