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Luffie's Chili by Christine Noyb serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Crockpot or stove top - the longer it simmers the better...but always best next day

Ingredients:

2 lbs

lean ground beef

1 lb

ground turkey or chicken

1 large

onion, diced

2 stalks

celery, diced fine

2 large

carrots, grated or diced fine

1 large

can diced tomatoes

1 can

red kidney beans

1 can

black beans

1 can

chick peas

2 jars

tomato sauce

2 cup

frozen corn

2 tsp

chopped garlic

1 dash

chili peppers to taste

1 handful

chili powder

1 tbsp

worstershire sauce

1/2 handful

cumin

2 tsp

Mrs. Dash

1/4 cup

Sour Cream

2 chopped

green onion

1 cup

shredded chedder

Directions:

Saute onion, celery and carrot, remove and set aside. Brown meat, add sauted veges to meat. Cook until meat is done and add to crock or stock pot.

Crockpot - add all remaining ingredients and cook on low for 8-10hours.
StoveTop - Add spices to meat and cook for a few mins, then add tomatoes, sauce and remaining veges and beans. Bring to a boil and then simmer on low for 3-4hours, stirring occasionally. If chili is too thick add one additional jar of tomato sauce or water to thin a bit - should resemble thick stew.

Although stovetop suggests simmering a few hours I have served this after 20mins when pressed for time. The longer it simmers the better the flavour.

Serve with sour cream, gr onion and cheddar

**Freeze leftovers in large freezer bag for Chili Cheese Nacho Night

Categories:

Crock Pot Cooking
Fall/Winter
Low Calorie
Low Fat
Main Dishes
Meats
Quick & Easy
Side Dishes
Smart Budget Foods
Soups
Spring/Summer
Vegetables