This chili is a hit every time I make it. It is full of flavor and easy to make. I love to serve it in the winter or cooler months. It can be served in cups, bread bowls, or with bread rolls.
Cook Time 8 hours
Course Soup
Servings 8 people


  • 1 pound lean ground beef
  • 15 ounce crushed tomato in juice
  • 2 cloves garlic, minced
  • 1 onion diced
  • 2 stalks celery, diced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can kidney beans, drained and rinsed
  • 15 ounce can cannelloni beans, drained and rinsed
  • 1 cup beef broth
  • 2 drops of Tabasco sauce

Optional Toppings and Sides

  • sour cream
  • grated cheese
  • avocado
  • chopped green onion
  • parsley
  • bread bowls and rolls


  • In skillet, sauté beef, onion, garlic and celery. Drain off fat and discard it.
  • Place all other ingredients including beef mixture in a slow cooker. Stir. Cook on low for 6-8 hours.
  • Ladle chili into cup, bread bowl, or over a roll.
  • Top with sour cream, sliced avocado, chopped onions or just sprinkle with cheese and a sprig of parsley.

Enjoy and have a wonderful day!


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