Firehouse Chili

This Firehouse Chili will taste even better if refrigerated overnight!

1 1/2 lbs. boneless beef chuck roast, cubed

3 onions, sliced

2 cups water

28 oz. can crushed tomatoes

6 oz. can tomato paste

2 stalks celery, sliced

1 green pepper, cut into strips

16 oz. can kidney beans, drained and rinsed

16 oz. can white beans, drained and rinsed

add to taste, pepper, garlic powder, parsley, chili powder, hot pepper sauce

14.75 can corn kernels, drained

Place beef, onions and water in a 5 quart slow cooker.

Add tomatoes and tomato paste, stir well.

Add celery, green peppers and beans.

Stir in seasoning to taste and top with corn.

Cover and cook on low 8-10 hours or on high for 5-6 hours, stirring occasionally.

Serve with Cheese Stuffed Cornbread, if desired.

Serves 6

 

 

 

 

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