I've been making this chili for a long time. It's absolutely great. I like to serve it as chili with cornbread on the day I make it, then save some for taco salads later in the week. Nothing like a two fer, right?
I know there are a lot of ingredients, but it does come together quickly and the crock pot does the rest.
2 pounds ground beef
1 (29 oz.) can tomato sauce
1 (29 oz) can kidney beans with liquid
1 (29 oz) can pinto beans with liquid
1 cup diced onion
1/2 cup diced green chili's (I used canned)
1/4 cup diced celery
3 ripe tomatoes, chopped
2 tsp. cumin
3 Tbsp. chili powder
1 1 /2 tsp. pepper
2 tsp. salt
2 cups water
Brown and drain the ground beef. In your large crock pot, add the remaining ingredients. Cook on low 8-10 hours.
You can also make this on the stove, simmering for 3 hours and stirring every 15 minutes (that's just too much work for me).
I like to serve this with cornbread or top it with sour cream, cheese and green onion.