Chili {Crockpot}

It has been crazy, crazy cold. We got back home on Monday from 80° South Florida weather for 11 days, so this is quite a shock to the system. It was 14° yesterday with a windchill of -2°. I know you folks in the North have no pity on me, but I’ll just say I don’t know how you Northerners do it. So anyway, with all this cold I decided chili and cornbread waffles would be warm and comforting. If you’re having to brave the cold like I am, you should give this chili a try!

Servings: 6-8
Prep Time: 15 minutes
Cooking Time: 3-4 hours

Ingredients:
1 1/2 lb, ground beef
24 oz. diced tomatoes
16 oz. tomato sauce
16 oz. kidney beans, rinsed and drained
16 oz. chili beans, rinsed and drained
16 oz. black beans, rinsed and drained
1 large onion diced
2 stalks of celery, diced
1/4 cup bell pepper diced
3 tbs. chili powder
2 tsp. cumin
1 tsp. black pepper
1/2 tsp. oregano
1 tsp. sugar
2 tsp. garlic powder
2 cup water or beef/chicken broth

Optional toppings:
Shredded cheese (I use Mexican blend)
Sour Cream

Directions:
1. Brown ground beef and drain well.
2. Put all ingredients in the crockpot.
3. Cook on low for 3-4 hours.

Click here for the Cornbread Waffle seen in the picture.

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