CROCK-POT CHILI

1 pound 80/20 ground beef, 1 pound smoked sausage, cut in chunks, 2 (14.5 oz.) cans diced tomatoes and chilies, 1 (15 oz.) can diced tomatoes, 1 jalapeno pepper, chopped, 2 stalks celery, chopped, 1/4 cup bell pepper, chopped, 3 garlic cloves, minced, 1 (1.25 oz.) packages chili seasoning, 2 tablespoons Worcestershire sauce, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1/2 teaspoon ground coriander, 1 cup beef broth.  Garnish with grated cheddar cheese, chopped green onions, sour cream, and corn chips.

Get out a skillet, add the meat. Cook on medium flame until the meat is browned, remove meat from the skillet, drain off the grease.  Get out the crock pot, add the meat to the crock-pot.  Add about 2 teaspoons of butter to the skillet, add the onions, bell pepper, celery, and jalapeno pepper, saute until the onion is clear.  Add everything to the crockpot.  Set the crock-pot on low cook for 4-hours.  In 3 hours taste, add salt and black pepper as needed. Stir occasionally. It’s chili time y’all.

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