Crockpot Chili

https://www.thespruceeats.com/peggys-chili-with-ground-beef-and-beans-3055038

Ingredients

• 2 pounds lean ground beef (browned and drained)
• 2 medium onions (coarsely chopped)
• 2 ribs celery (coarsely chopped)
• 1 green bell pepper (coarsely chopped)
• 2 cloves garlic (crushed)
• 30 ounces red kidney beans (canned, drained)
• 3 to 4 ounces mushroom pieces (canned, drained)
• 15 ounces baked pork and beans with molasses (canned)
• 29 ounces tomatoes
• 6 ounces tomato paste
• 2 to 3 tablespoons chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin (ground)
• Salt to taste

Steps to Make It

1. Brown the ground beef in a skillet and drain the grease.
2. At the same time, chop the onions, celery, and green bell pepper. Crush the garlic as well.
3. Add the cooked beef and vegetables to a 4-quart (or larger) slow cooker.
4. Drain the kidney beans and mushrooms and add them to the slow cooker along with the (undrained) pork and beans.
5. Add canned tomatoes, tomato paste, and all of the seasonings.
6. Stir well until everything is thoroughly combined.
7. Cover and cook on low for 8 to 12 hours. To speed it up, cook on high for 4 to 6 hours.

Creative Ways to Use Leftover Chili

Too much chili? Chili is the ideal dish for leftovers, and it is just as appetizing on the second day as it was on the first. You can also ‘repurpose’ it into other dishes, so no one gets bored. Depending on the size of your family, you might even get two or three meals out of one slow cooker.

Store any leftovers covered in the refrigerator and enjoy a second helping for lunch the next day. You may even have enough to make tasty chili dogs for tomorrow night’s dinner. Also, consider serving the chili over a bed of freshly cooked spaghetti noodles, it’s a specialty of Cincinnati and surprisingly delicious.