Crockpot chili.

• 1 pound ground buffalo
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cumin
• 1 (10 ounce) can diced tomatoes with green chiles
• 1 (10.75 ounce) can tomato soup
• 1 (14.5 ounce) can kidney beans, drained
• 1 (14.5 ounce) can black beans, drained
• 1/2 medium onion, chopped
• 1/2 teaspoon minced garlic
• 1 Anaheim chile pepper, chopped
• 1 poblano chile pepper, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Directions

1. Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cayenne pepper and 1/2 teaspoon cumin; drain.
2. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt in a slow cooker. Cover and cook on Low overnight or 8 hours.

Calories: 220 | Total Fat: 2.4g | Cholesterol: 39mg

I also use the as a foundation for the veggie chilli. I leave out the meat and the tomato soup and add corn.