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Game Day Two Can Chili (Slow Cooker)

2 lbs medium ground beef
2 cans (540ml/19oz) red kidney beans

2 cans (156ml/5.5oz) tomato paste

2 cans (284ml/10oz) whole button mushrooms

2 cans (398ml/14oz) stewed tomatoes

2 stalks celery – sliced

2 red peppers – diced

2 tablespoons Chili powder

1 Crock Pot (Slow Cooker)

Lightly brown the ground beef in a large frying pan, over medium heat, stirring regularly, and breaking apart any large chucks.
While the meat is browning, add the kidney beans, tomato paste, stewed tomatoes, whole mushrooms, and Chili powder to the Crock Pot (Slow Cooker).

Drain the browned meat of any excess fat and add to the Crock Pot.

Toss in the sliced celery and diced red peppers.

Stir all ingredients together and set the Crock Pot to 8 hours.

Stir occasionally until done.
Scoop into a bowl and top off with an optional dollop of sour cream or some shredded cheddar. 
You should always have a bottle or two of hot sauce on hand in case someone is looking for a little extra heat.