Best \"texas\" chili - ww
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Oil, olive | |
| 2 | Onions; chopped | |
| 1 | Celery; finely chopped | |
| 3 | Garlic cloves | |
| 1 | Beef, ground, lean; broiled | |
| 2 | Tomatoes, plum italian (canned, reserve liquid) chopped | |
| 2 | Tomato sauce | |
| 12 | Beans, kidney red cooked and drained | |
| 12 | Beans, pinto cooked | |
| 2 | Sugar, granulated | |
| 3 | Bay leaves | |
| 3 | Allspice, whole | |
| 1 | Chili powder | |
| 1 | Oregano, dried | |
| ½ | Pepper, black freshly ground | |
| ¼ | Cumin, ground | |
| ¼ | Pepper, red ground | |
Directions
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.