Crockpot Chili

3 pounds of ground hamburger (or ground turkey)
1 cup of onions; diced
3 cloves of garlic; minced
1/2 cup of olive oil
1/2 cup of chicken stock
1 tablespoon of dried oregano
1 teaspoon cumin powder
3 tablespoons of paprika
2.5 oz. jar of McCormick Mexican (Hot) Chili Powder *use the whole jar*
1 - 28 oz. can crushed tomatoes *plus a half a can of water*
2 tablespoons tomato paste
1 teaspoon of crushed dried cilantro leaves *optional'
2 medium red peppers, diced
2 medium green peppers, diced
1/2 teaspoon crushed red pepper
1 -19 oz. (1 lb 3 oz.) can red kidney beans (rinsed well) *optional*
shredded cheddar cheese or swiss cheese
Place large pot on stove over medium heat. Pour olive oil into pan and add onions. Saute onions until translucent (about 2 to 3 minutes) Add garlic and continue to saute another minute. Add ground hamburger (or ground turkey) and continue cooking until meat is no longer pink. Drain as much oil from the meat mixture as possible and then return pot to stove on low heat.
Add the chicken stock to the meat mixture and simmer for 1 minute.
Add *mixing well after each spice is added* oregan, cumin powder, paprika, chili powder.
Add the crushed tomatoes, water, tomato paste and mix well. Add cilantro leaves, red & green peppers, crushed red peppers and beans. Mix well again. At this point you can continue to simmer chili on stove top for an hour an a half on low. Stirring occassionally.
Or you can spray your crockpot with a non stick spray and then transfer your chili mixture into your crockpot. Set your crockpot to low and cook for 7 to 8 hours. If using your crockpot, you can put the chili together the night before and cook it the next day.
Prepare rice (according to package directions) just before chili is done. Place rice on plate, pour chili over rice and sprinkle with desired amount of cheese. Chips are optional
Serves 6 to 8 people