October 2, 2013 by The Perfectly Imperfect One
Slow Cooker Chili
1 pound cubed beef
2 (14 oz) can tomato sauce
¼ cup chili sauce
¼ cup water
1 (15 oz) can dark red kidney beans
1 pkg chili seasoning mix
3 stalks celery-chopped
2 tablespoons Worcestershire sauce
1 tablespoons sugar
Put ingredients in 1 gallon freezer bag
Cooking Thaw overnight or run under warm water just enough to release from bag. Place in slow cooker on low all day (8-10 hrs) or on high 4 hrs
Serve with rolls or bread of your choice, also good with toppings like cheese and/or sour cream.
Can be frozen for 4 months
Cooks Notes: We loved this recipe, although next time I will add more beans, going to add 2 cans instead of just the one. I will also cut the beef down a bit smaller than what I had.