I had been craving chili for awhile and thought I’d give this recipe a try. I’m sure glad I did! It was delicious!
For this you will need:
1 lb ground beef
3/4 cup diced onion
3/4 diced celery
3/4 diced green bell pepper
2 cloves garlic, minced
2 (10.75 oz.) cans tomato puree
1 (15 oz.) can kidney beans with liquid
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can cannellini beans with liquid
1/2 tbs chili powder
1/2 tsp dried parsley
1 tsp salt
3/4 dried basil
3/4 tsp dried oregano
1/4 tsp black pepper
1/8 tsp hot pepper sauce
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans.
Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on low.
I made some corn bread muffins to go with it, and sprinkled some shredded cheese on top. It definitely hit the spot!