Mom’s Firehouse Chili

By carvalhohm

Ingredients

• 1-1/2 lb. boneless beef chuck roast, cubed
• 3 onions, sliced
• 2 c. water
• 28-oz. can crushed tomatoes
• 6-oz. can tomato paste
• 2 stalks celery, sliced
• 1 green pepper, cut into strips
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can Great Northern beans, drained and rinsed
• pepper, garlic powder, dried
• parsley, chili powder and hot pepper sauce to taste
• 14-3/4 oz. can corn, drained

Details

Servings 6
Adapted from gooseberrypatch.com

Preparation

Step 1

Place beef, onions and water in a large slow cooker. Add tomatoes with juice and tomato paste; stir well. Add celery, green pepper and beans. Stir in seasonings to taste; top with corn. Cover and cook on low setting for 8 to 10 hours, or on high setting for 5 to 6 hours, stirring occasionally.

Makes 6 servings.