Title: Best "Texas" Chili
Categories: Chili Vegetable
Yield: 8 Servings
| 4 | ts | Oil, olive |
| 2 | c | Onions; chopped |
| 1 | c | Celery; finely chopped |
| 3 | | Garlic cloves |
| 1 | lb | Beef, ground, lean; broiled |
| 2 | c | Tomatoes, plum Italian (canned, reserve liquid) chopped |
| 2 | c | Tomato sauce |
| 12 | oz | Beans, Kidney red cooked and drained |
| 12 | oz | Beans, Pinto cooked |
| 2 | tb | Sugar, granulated |
| 3 | | Bay leaves |
| 3 | | Allspice, whole |
| 1 | tb | Chili Powder |
| 1 | ts | Oregano, dried |
| 1/2 | ts | Pepper, black freshly ground |
| 1/4 | ts | Cumin, ground |
| 1/4 | ts | Pepper, red ground |
In medium nonstick skillet, heat oil, add onions, celery, and
garlic; cook over medium heat until softened, about 2 minutes.
Place vegetables and remaining ingredients in slow-cooker; stir
to combine. Cook on low setting 4 hours.