Chili Casserole

I got this from the Taste of Home Casserole Cookbook, I did make some changes though. ALSO, I make this in my Saratoga Jack Thermal Cooker, and we love it. I double this for my thermal cooker sometimes.

Chili Casserole
1 pound bulk pork sausage or hamburger or ground poultry
2 cups water
1 can (15-1/2 oz) beans (pinto, black, chili, cannelini, white), undrained
1 can (14-1/2 oz) diced tomatoes undrained, or salsa
3/4 cup uncooked rice (long or short grain)
1/4 cup onion, diced
1 TBS chili powder (I only use 1 tsp.)
1 tsp. Bug juice (worcestershire sauce)
1 tsp. prepared mustard
3/4 tsp. salt
1/8 tsp. garlic powder or a couple of cloves of garlic minced

Cheddar cheese

**In large pot for thermal cooker, brown the meat and onions over medium heat; add garlic when meat is half way done and continue to cook until not longer pink; drain. Add the rest of the ingredients, except the rice and cheese. Bring to a boil for 5 minutes, then sprinkle in rice and stir. Bring it back to a boil, then cover and place in thermal cooker.

Stove directions: In a skillet, cooke the sausage over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next 10 ingredients; stir well. Cover and cook on low for 7 hhours or until rice is tender. Stir in cheese; cook 10 minutes longer or until cheese is melted. Yield: 6 servings.