Slow Cooker Meals: Holly's Chili

Holly's Chili

-Holly Nielsen

1 lb. ground beef, optional

1 large yellow onion, diced

1 rib celery, diced

2 large garlic cloves minced or crushed

28 oz. can crushed tomatoes

1 (4 oz) can diced green chiles

1 (15.5 oz) can red kidney beans, rinsed, drained (note below if using dried beans)

2 (15.5 oz) can pinto beans

2 cups beef broth

2 bay leaves

2 TBS. ground chili powder

1 tsp. ground cumin

1/2 tsp. ground black pepper (for a milder chili omit black pepper, for a hotter chili add an additional 1/8-1/2 tsp crushed red pepper flakes)

2 1/2 tsp kosher salt

2 TBS. dark brown sugar

IN a skillet brown the beef then set into your slow cooker. Add diced celery, onion, and garlic. Stir in your drained beans, crushed tomatoes and green chiles. Stir in the broth, bay leaves and seasoning and brown sugar. Cover and turn slow cooker on high for four hours. Stir on occasion.

Top with sour cram, cheddar, fresh diced onion, or chopped cilantro. Serve with corn bread.

*If using dried beans soak over night or use quick soak method. Use 5 1/2 cups of soaked beans for this recipe.