Chili

Prep: 15

Cook: 60

Multiply:

×1

Serves 6 per batch

Ingredients

In a medium skillet, brown and crumble 1 lb Ground Beef with 1 Stalk Chopped Celery, 1 Small Onion Finely Diced, and ½ Tablespoon Minced Garlic over medium high heat (until meat is completely brown and vegetables are tender.) Season with a little salt and pepper, to taste
Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
Open cans of 15 oz Petite Diced Tomatoes, **15 ounce can tomato sauce**, **15 ounce can dark red kidney beans**, **15 ounce can beef broth**, and **15 ounce can refried beans** and dump the content of those into the crock pot. Make sure you break up the refried beans a bit after putting those in the pot.
Add in **1 ½ Tablespoons chili powder**, **1 teaspoon cumin** and **1 teaspoon Worcestershire sauce** and mix thoroughly. Add **salt and pepper, to taste**. Cover with lid and cook on low for about 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper if necessary. Top each serving with your favorite toppings like: **shredded cheddar cheese, chopped onions, green onions sour cream**.