Chili Recipe

Chili (version 1)
About 2 pounds ground beef
2 onions, chopped
5 celery stalks, chopped
1 bell pepper, chopped
6 cloves garlic, minced
2 t. chili powder
1 1/2 T. dried parsley flakes
salt and pepper
2 large cans kidney beans
1 large can chili beans
12 oz. can tomato paste
29 oz. can tomato sauce
1 large can diced tomatoes (I use ones that are frozen from my garden.)

Brown beef with onions, bell pepper, celery, and garlic; drain.  Add all ingredients to a large crock-pot and cook on low for 6-8 hours.  My mother-in-law discovered that the celery won’t cook as fast after the tomatoes are added, so you may want to wait until they’re done before adding the tomato.

After it cools, I fill up several large freezer baggies and lay them flat in the freezer for future meals!

Chili (version 2)
About 2 pounds ground beef
1 onion, chopped
5 celery stalks, chopped
5 cloves garlic, minced
2 t. chili powder
1 1/2 T. dried parsley flakes
1 large cans kidney beans
1 large can chili beans
29 oz. can tomato sauce
20 oz. beef broth
1 small can diced tomatoes

Brown beef with onions, celery, and garlic.  Add all ingredients to a large crock-pot and cook on low for 6-8 hours.