3 lbs. ground beef
29 oz. tomato sauce, canned
31 oz, kidney beans, canned ( 2 - 15.5 oz.)
31 oz. pinto beans, canned (2 - 15.5 oz.)
56 oz. rotel tomatoes and chiles (2 - 28 oz.)
2 c. chicken broth (or beef broth)
1 onion, large, diced fine
2 celery stalks, diced
2 tsp. cumin
3 T. chili powder
2 tsp. black pepper
2 tsp. salt
1 tsp. cayenne pepper (optional)
Brown the ground beef, onion and celery in skillet over medium heat. Chop the beef in the skillet into dime sized pieces. Drain off fat. Combine the beef mixture with all the remaining ingredients in the slow cooker. Cover. Cook on Low heat for 8 hours.
29 oz. tomato sauce, canned
31 oz, kidney beans, canned ( 2 - 15.5 oz.)
31 oz. pinto beans, canned (2 - 15.5 oz.)
56 oz. rotel tomatoes and chiles (2 - 28 oz.)
2 c. chicken broth (or beef broth)
1 onion, large, diced fine
2 celery stalks, diced
2 tsp. cumin
3 T. chili powder
2 tsp. black pepper
2 tsp. salt
1 tsp. cayenne pepper (optional)
Brown the ground beef, onion and celery in skillet over medium heat. Chop the beef in the skillet into dime sized pieces. Drain off fat. Combine the beef mixture with all the remaining ingredients in the slow cooker. Cover. Cook on Low heat for 8 hours.