This recipe comes from my Southern Plate Cookbook pg. 96 .
2 pounds ground meat (I used about 1 1/4)
One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can tomato sauce
1 cup diced onions
1/2 cup diced green onions (I used a small can but can't remember the size)
3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups water
3 tablespoons chili powder
1/4 cup diced celery
2 teaspoons ground cumin
|Meat, Onions, Celery, and Green Chillies|
|All the beans|
|Tomatoes, Tomato Sauce and Water to top off the crockpot|
|All ready to eat topped with cheese and sour cream|
Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)
In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.
If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.
If cooking in a crockpot, stir to combine and cover.
Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)
Top how you like your chili and ENJOY!