Method

In a large skillet, saute the ground meat over medium-high heat, stirring to break up any lumps, until browned, 5 to 7 minutes.  Drain off any excess fat.

Transfer the browned meat to a 3- or 4-quart electric slow cooker.  Add the beans, tomatoes and chiles, tomato sauce, olives, and shredded Cheddar cheese.

Cover and cook on the high heat setting for about 1 1/2 hours or on the low heat setting for about 3 hours, until hot throughout.

Stir in the cheese chunks.  Turn off the cooker, remove the insert, and let stand for 5 to 10 minutes.  Stir again and serve.

Makes 12 to 16 servings

NOTE: "If you use cannellini beans, they'll fall apart during the long, slow cooking, whereas black or pinto beans tend to hold their shape.  Choose whichever suits you best.  I take a shortcut here by using diced tomatoes with chiles already in the can to add a touch of spicy heat - no extra spices are required.  Serve with a basket of tortilla chips." Natalie Haughton

Reprinted with permission from©King Hill Productions, Slow & Easy by Natalie Haughton, published by John Wiley and Sons  click for book review

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