Easy Pleas'n Chili
Time on High: 3 to 4 hours Time on Low: 6 to 8 hours
1 1/2 pounds lean ground beef, pork, chicken or turkey
5 Cloves garlic, minced
2 Onions, finely chopped
2 Stalks celery, thinly sliced
38 Ounces red kidney beans, drained and rinsed
28 Ounces tomatoes, canned, coarsely chopped, with juice
5 1/2 Ounces tomato paste, canned
2 Cups frozen corn kernels
1/2 Cup salsa
2 Tablespoons chili powder
1 Teaspoon dried cumin and dried oregano, each
1/2 Teaspoon salt, pepper and hot sauce, each
1 Red and green sweet pepper, finely chopped
Grated cheddar cheese
In a large nonstick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot® slow cooker.
Add the meat mixture and remaining ingredients, except sweet peppers, to the Crock-Pot® slow cooker and stir to combine.
Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
Stir in peppers.
Cover; cook on High for an additional 15 minutes.
Adjust seasoning as desired and serve with suggested toppings.