Crock Pot Chili recipe


This recipe makes about 5 – 6 servings, but you can easily double it and it will still fit in your regular-size crock pot. It’s nice to have leftovers too. This is perfect as the base for a taco salad, added to cooked macaroni for a fast “Chili-Mac” or wrapped in a warm flour tortilla and topped with some grated cheese for a quick burrito!
This amazing recipe I founded at  http://myrecipemagic.com/ and I love it.


Ingredients

1    pound    ground beef, 95% lean meat ( browned and drained ) 
1    Can (8 oz)    tomato sauce 
1    Can (15 oz)    stewed tomatoes 
1    Can (15 oz)    kidney beans ( drained & rinsed ) 
1    Can (15 oz)    pinto beans ( drained & rinsed ) 
1    Can (4 oz)    green chiles ( diced ) 
1/2    yellow onions ( diced, medium ) 
1    celery ( diced ) 
2    tablespoon    chili powder 
1 1/2    teaspoon    ground cumin 
1/4    teaspoon    garlic powder 
1/2    teaspoon    black pepper 
1    teaspoon    salt 
1    cup    water ( hot )