SLOW COOKER CHILI II

SLOW COOKER CHILI II

1 lb. ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10-75-oz. each) caned tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannelloni beans with liquid
½ Tbsp. chili powder
½ tsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce

Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green pepper, garlic, tomato puree, kidney beans, and cannelloni beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

Cover and cook 8 hours on LOW.

Yield: 8 servings.