Chunky Chili - Slow Cooker Recipe

1 lbs lean ground beef
1 medium onion, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 cans (16 oz each) diced tomatoes, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1/2 cup prepared salsa
Salt and pepper
1/2 cup (2 oz) shredded Cheddar cheese
3 tablespoons sour cream
4 teaspoons sliced black olives

Heat large skillet over medium heat. Add beef and onion; cook until beef is browned and onion is tender. Drain fat. Place beef mixture, chili powder, cumin, tomatoes, beans and salsa in slow cooker; stir. Cover and cook on LOW 5 to 6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, sour cream and olives.

*makes 4 (1 1/2-cup) servings