The Best Crock Pot Chili
Recipe: https://recipestripper.com/recipes/f648fc86-d495-436c-a354-427079faaec6
Original source: https://www.thecountrycook.net/best-crock-pot-chili/
Archived source: https://web.archive.org/web/20190404060351id_/https://www.thecountrycook.net/best-crock-pot-chili/ (captured 2019-04-04T06:03:51.000Z)
Recipe image: https://www.thecountrycook.net/wp-content/uploads/2011/01/crock-pot-chili-thumbnail.png

his recipe for The Best Crock Pot Chili gets better as it cooks low and slow in the slow cooker. Ground beef, seasonings and tons of flavor!
Yield: 6
Prep time: PT15M
Cook time: PT360M
Total time: PT375M

Ingredients
- 1 lb ground beef
- 1  stalk celery, (chopped)
- 1  onion, (finely diced)
- 1 ½ tbsp chili powder
- 1 tsp cumin
- ½ tbsp garlic, (minced)
- 1 (15 oz) can petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can dark red kidney beans
- 1 (15 oz) can beef broth
- 1 (15 oz) can refried beans
- 1 tsp Worcestershire sauce
- salt and pepper, to taste
- shredded cheddar cheese, chopped onions and sour cream

Instructions
1. In a medium skillet, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender.) Season with salt and pepper.
2. Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
3. Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain) and refried beans, beef broth and dump those into the crock pot.
4. Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for 4-6 hours (the longer, the better).
5. Taste before serving and add more salt and pepper as necessary.