Slow Cooker Chili

This original recipe is called "Wendy's Chili" - it came from one of the copycat books.

2 pounds ground beef, extra lean
29 ounces tomato sauce
29 ounces kidney beans, canned
29 ounces pinto beans, canned
1 cup onion -- diced
1/2 cup celery -- diced
3 each tomatoes -- chopped
2 teaspoons salt
2 cups water
1/2 cup diced green chilies
2 teaspoons cumin
3 teaspoons chili powder

Brown the meat and drain off the fat. Add all ingredients to a slow cooker and cook for 2 to 4 hours.

I have made it so many times and tweaked it to my liking. Sometimes I use ground turkey or a ground beef/turkey mix, I don't add the water because I like it nice and thick and I use petite diced tomatoes (two 14 oz cans) instead of fresh, and I think I only use one 15-oz can of tomato sauce, don't put that many beans (usually two 15 oz dark red kidney bean cans), I don't use the diced chilies and use seasoning I have to my taste. Now that I think about it maybe I don't use the full 2 pounds of meat and that's why I use less of the other ingredients LOL...it's been quite a while since I have made it.

I love to eat this served on top of salad and topped with a little bit of reduced-fat shredded cheddar YUM! It also freezes well. I put it in single serving (about 1 - 1 1/2 C) freezer baggies and lay them flat to freeze...saves space!