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Ingredients
1 lb ground beef
1 stalk celery, chopped
1 onion, finely diced
1 ½ tbsp chili powder
1 tsp cumin
½ tbsp garlic, minced
1 (15 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can dark red kidney beans
1 (15 oz) can beef broth
1 (15 oz) can refried beans
1 tsp Worcestershire sauce
salt and pepper, to taste
Optional Toppings
shredded cheddar cheese, chopped onions, and sour cream
Instructions
In a medium skillet, brown and crumble ground beef with celery, onion, and garlic over medium-high heat (until meat is completely brown and vegetables are tender.) Season with salt and pepper.
Drain excess grease and pour the beef mixture into a 4-quart or larger crockpot.
Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain) and refried beans, beef broth, and dump those into the crockpot.
Add chili powder, cumin, Worcestershire sauce, and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper as necessary.
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