Slow Cooker Chili Casserole

Slow Cooker Chili Casserole 1 lb. ground beef, browned and drained 2 c. water 1 (15.5 oz.) can chili beans, mild or hot 1 (14.5 oz.) can diced tomatoes, undrained 3/4 c. brown rice, NOT instant 1/4 c. chopped white onion 1 TBS chili powder 1/2 tsp. garlic powder 1 tsp. Worcestershire sauce 1 tsp. yellow mustard Salt and pepper to taste 1 c. Monterrey Jack shredded cheese, plus extra for top Finely diced white onion for top Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired.