3¼ pound ground chuck
1 medium green bell pepper, chopped
3 (14½ ounce) cans diced tomatoes with garlic and onion, undrained
3 (10¾ ounce) cans tomato soup
1 (16 ounce) can light red kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
5 tablespoons chili powder
1 teaspoon freshly ground black pepper
½ teaspoon paprika
Shredded Cheddar cheese
Chopped green onions
Sliced black olives
1. 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.
2. Place meat in a 5- to 6-quart slow cooker; stir in ½ cup water, green bell peppers, and next 7 ingredients. Cover and cook on high 4 hours. Serve with desired toppings.