Crock-Pot Chili

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1 lb ground beef
2 cup tomato juice
15 oz tom sauce
1/2 onion (diced)
2 tsp garlic (minced)
1 celery (diced)
1.5 cans of kidney beans (rinsed and drained)

2 T chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon garlic salt (up to 1 more teaspoon to taste)
1 teaspoon salt
1/4 teaspoon oregano
pinch cayenne (optional)
pinch onion powder (optional)

Brown meat with onion and garlic.
Put all in Crock-Pot. Put on Low for 5 hours or High for 4 hours. Stir before serving.
Serve with cheese and sour cream on top. Serve with tortilla chips.

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