Peggy's Chili

So, my momma's name is Peggy.

But, this isn't her recipe.

When Jonathan and I were first married, we decided to make chili together, so we googled several recipes until he came across this one. He chose it simply because it was named after my mom. Awwww, isn't that sweet! But, seriously, this is such an amazing chili recipe. Since Jonathan has the day off tomorrow for the long weekend, we are going to be making a big ole pot to enjoy for supper tomorrow. This makes a ton, so be prepared.

Peggy's Chili

2 cans red kidney beans (15 oz. each)
2 cans petite diced tomatoes (14.5 oz. each)
1 can baked pork & beans with molasses
1 can tomato paste (6 oz.)
2 lbs., lean ground beef, browned and drained
2 medium onions, coarsely chopped
2 ribs celery, coarsely chopped
1 green pepper, coarsely chopped
1 small can mushroom pieces, drained (3-4 oz.)
2 cloves garlic, crushed
2-3 tablespoons of chili powder (I use three)
1 teaspoon ground black pepper
1 teaspoon ground cumin
salt to taste

Directions:

Combine in a slow cooker. Cover and cook on LOW for 9-12 hours or on HIGH for 4.5-6 hours.


Couldn't be simpler!
Serve with all of your favorite chili fixins' Ex: cornbread, mexican cornbread, Fritos, cheese, sour cream, green onions, avocado, jalepenos, etc.