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.
- 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
1/4 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
- chopped green onion
- 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.