CHRISTY JORDAN'S BEST SLOW-COOKER CHILI

By JAmero4702

Ingredients

• 2 pounds ground beef
• One 29-ounce can kidney beans (with liquid)
• One 29-ounce can pinto beans (with liquid)
• One 29-ounce can tomato sauce
• 1 cup diced onion
• ½ cup diced green chiles
• 3 medium tomatoes or one 29-ounce can diced tomatoes
• 2 teaspoons salt
• 1 ½  teaspoons black pepper
• 2 cups water
• 3 tablespoons chili powder
• ¼  cup diced celery
• 2 teaspoons ground cumin

Details

Servings 6
Adapted from dashrecipes.com

Preparation

Step 1

In a large skillet, over medium-high heat, brown the ground beef until no longer pink and drain off the fat. In a large pot or slow cooker, combine the beef with the remaining ingredients. If cooking in a pot, bring to a simmer over low heat and cook, stirring every 15 minutes, for 2 to 3 hours. If cooking in a slow cooker, stir to combine and cover. Cook on low for 7 to 8 hours or high for 3 to 4 hours.