Crock Pot Chili

From Elizabeth Musick (met at Game & Grill)

Ingredients

• 1 lb ground beef
• 14.5 oz can diced tomatoes
• 14.5 oz can diced tomatoes w/ green chilis
• 1 giant can of red or light red kidney beans
• 1 large yellow onion, chopped
• 1/2 cup celery, chopped (1 stalk)
• 1/4 cup carrots
• 2 tsp salt
• 1 tsp chili powder
• Cayenne pepper to taste

Directions

1. Brown the ground beef.
2. Throw everything together into the crock pot.
3. Cook on low for ~9 hours.

Notes

• Elizabeth uses 1 package vegetarian crumbles (either Morning Star or Boca) in place of the ground beef.
• Depending on preferred spiciness, can just use 2 cans of plain diced tomatoes.
• The "giant can" of beans in the big ones on the bottom shelf at the store.
• The carrots are optional.
• Elizabeth only uses 1 tsp salt.
  • When I made this:
  • Used 2 cans diced tomatoes & added a 7-oz can of diced green chilis.
  • Included the juice/liquid from all the cans.