2lbs. ground beef
1 29oz. can tomato sauce
1 29oz. can Kidney and Pinto Beans (both cans with liquid)
1 cup diced onion
1/2 cup diced green chilies (one can)
1/4 cup diced celery
3 medium tomatoes chopped (i used canned 29oz. can)
2 teaspoons cumin powder
3 Tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water (i usually don't add the full two cups, too soupy)
Brown the meat, crumbling to pea sized pieces. Drain off fat. Add celery and onion, cook until tender. In large pot, add the rest of the ingredients, simmer over low heat. Cook 2-3 hours, stirring every 15 minutes.
I FIND IT MUCH EASIER TO BROWN MEAT (with onion and celery). THEN throw it all in a crock pot and cook all day on low. SO YUMMY!
and with our left overs, we do chili cheese dogs.
Chef Truly Scrumptious*