Brown Meat and Drain. Add to slow cooker with all of the remaining ingredients except the cheese. Stir well, and cover with the lid. You can refrigerate overnight if you are making ahead.

Cook on low for 5-6 hours (or on high for 3-4 hours). I knew my chili would be cooking for around 8 hours so I added 2 cups of water in the morning and it came out perfectly.

Stir before serving. Place in serving dishes and top with cheese.

Serve with rolls or rice and enjoy!