Description

Make this hearty chili for your week night meal. It is packed full of meat, veggies and spices. If you have a crowd to feed, serve it over cooked macaroni noodles for chili mac.

Ingredients

• 1 lb. lean ground beef
• 3/4 c. diced onion
• 3/4 c. diced celery
• 3/4 c. diced green bell pepper
• 2 cloves garlic, minced
• 2 -10.75 oz. cans tomato puree
• 15 oz. can kidney beans with liquid
• 15 oz. can kidney beans, drained
• 15 oz. can cannellini beans with liquid (or Great Northern beans)
• 1/2 T. chili powder
• 1/2 t. dried parsley
• 1 t. salt
• 3/4 t. dried basil
• 3/4 t. dried oregano
• 1/4 t. ground black pepper
• 1/8 t. hot pepper sauce or to taste

Steps

1. Place beef, onion, garlic, celery, green bell pepper in a skillet over medium heat, and cook until meat is evenly brown. Drain grease.
2. Line a slow cooker with a slow cooker liner for easy clean up. Place the beef and veggies in the slow cooker, and mix in tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3. Cover, and cook 6-8 hours on low.