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Peggy's Chili

Diana
Baked beans add delightful flavor to Peggy's chili! Add the mushrooms or leave them out.
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Servings 8 servings
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Course Chili
Cuisine American
Prep Time 15 minutes
Cook Time 7 hours

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 pounds lean ground beef, I use 85% or 90%
  • 2 14.5- ounce cans diced tomatoes
  • 2 15- ounce cans kidney beans
  • 1 6- ounce cans tomato paste
  • 1 1/2 cups chopped onions, about 2 medium onions
  • 2 ribs celery, chopped
  • 1 green bell pepper, coarsely chopped
  • 1 4- ounce can mushrooms, sliced or chopped
  • 2 cloves garlic, minced
  • 1 16- ounce can pork and beans
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • Salt, to taste

Instructions

  • Heat the oil in a large skillet over medium heat. Add the ground beef and cook undisturbed for 5 minutes. Break the beef up and continue cooking, stirring frequently, for 4 to 5 minutes or until no longer pink.
  • Use a slotted spoon to transfer the beef to a 4-quart or larger slow cooker. Add the remaining ingredients to the pot. Stir to combine the ingredients.
  • Cover and cook on low for 8 to 12 hours or on high for 4 to 5 hours.
Keyword peggys chili, slow cooker chili
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