| Best Texas Chili |
4 ts Oil, olive
2 c Onions; chopped
1 c Celery; finely chopped
3 Garlic cloves
1 lb Beef, ground, lean; broiled
2 c Tomatoes, plum Italian (canned, reserve liquid) chopped
2 c Tomato sauce
12 oz Beans, Kidney red, cooked and drained
12 oz Beans, Pinto, cooked
2 tb Sugar, granulated
3 Bay leaves
3 Allspice, whole
1 tb Chili Powder
1 ts Oregano, dried
1/2 ts Pepper, black, freshly ground
1/4 ts Cumin, ground
1/4 ts Pepper, red ground
In medium nonstick skillet, heat oil, add onions, celery, and garlic;
cook
over medium heat until softened, about 2 minutes. Place
vegetables and
remaining ingredients in slow cooker; stir to combine.
Cook on low setting 4 hours.
Makes 8 servings.
Recipe provided by Mega-Zine
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