Sunday, January 17, 2010

Peggy's Chili

Peggy's Chili

2 cans red kidney beans (15 oz. each)
2 cans petite diced tomatoes (14.5 oz. each)
1 can baked pork & beans with molasses
1 can tomato paste (6 oz.)
2 lbs., lean ground beef, browned and drained
2 medium onions, coarsely chopped
2 ribs celery, coarsely chopped
1 green pepper, coarsely chopped
1 small can mushroom pieces, drained (3-4 oz.)
2 cloves garlic, crushed
2-3 tablespoons of chili powder (I use three)
1 teaspoon ground black pepper
1 teaspoon ground cumin
salt to taste

Directions:

Combine in a slow cooker. Cover and cook on LOW for 9-12 hours or on HIGH for 4.5-6 hours.

Couldn't be simpler!
Serve with all of your favorite chili fixins' Ex: cornbread, mexican cornbread, Fritos, cheese, sour cream, green onions, avocado, jalepenos, etc.

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