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1.
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Line a mini crock pot with a Reynolds Slow-Cooker liner.
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2.
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Cook ground beef in a medium skillet.
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Once cooked, put ground beef in crock pot.
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Retain the drippings in the skillet.
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If there are no drippings, add a tsp or so of oil.
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3.
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Return the skillet to medium-high heat.
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Add red pepper flakes and cook about 30 seconds.
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Stir in onion, and cook 3 minutes, stirring occasionally.
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Reduce heat to medium, add garlic, and cook another minute or so.
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Make sure that the garlic does not overcook.
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4.
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Add onion mixture to crock pot, along with all remaining ingredients.
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5.
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If you are transporting the chili to work or elsewhere: Gather up the crock pot liner and gently press most of the air out.
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Tie it shut with a rubber band or hair tie.
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This will keep it from leaking in transit.
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6.
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Cook on low all day, or on high at least 4 hours.
