SLOW COOKER CHILI II


1 pound ground beef
¾ cup diced onion
¾ cup diced celery
¾ cup diced green bell pepper
2 cloves garlic, minced
2 (10.75-oz.) cans tomato puree
1 (15-oz.) can kidney beans with liquid
1 (15-oz.) can kidney beans, drained
1 (15-oz.) can cannellini beans with liquid
1/2 Tbsp. chili powder
½ Tbsp. dried parsley
1 tsp. salt
¾ tsp. dried basil
¾ tsp. dried oregano
¼ tsp. black pepper
1/8 tsp. hot pepper sauce


1. Place the beef in a skillet over medium heat, and cook until evenly browned.

2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans, Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

3. Cover and cook 8 hours on LOW.


Yield: 8 servings.