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1
In a saute pan, brown and crumble ground beef with celery, onion, garlic, chili powder and cumin over medium high heat (until meat is completely brown and vegetables are tender).
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2
Drain excess grease and pour beef mixture into your Crock Pot.
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3
Open cans of tomatoes, tomato sauce and kidney beans (do not rinse or drain) and dump those into your crock pot.
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4
Fill up a tomato sauce can full of water (you can use another can of tomato sauce instead of the water if you prefer) and pour that in as well.
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5
Mix thoroughly and add worcestershire sauce and salt and pepper.
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6
Cover with lid and cook on low for 4-6 hours (the longer, the better).
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7
Taste before serving and add more salt and pepper as necessary.
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8
Serve with toppings such as shredded cheese, sour cream and finely chopped red onions.
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9
Cooks note: This is great for a crowd.
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10
It is easily doubled and you can put toppings out in bowls and let guests add whatever they like.
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11
Also, if you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot.
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12
Or, you can just add a few shakes of hot sauce or a teaspoon of cayenne pepper.
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13
Also, try adding other types of beans along with the kidney beans.
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14
Pinto beans and black beans would be great in here (just make sure to rinse and drain those beans before adding to the pot).
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15
This is great served with cornbread or crackers.
