Helen's Chili

1 14-oz can stewed tomatoes, Mexican recipe
1 14-oz can diced tomatoes
1 small (8-oz) can tomato sauce
1 15-oz can kidney beans, rinsed
4 15-oz cans chili beans - do not drain/rinse
1 large (7-oz) can diced green chilies
1 large onion, diced
1 green bell pepper, diced
4 minced garlic cloves
1 lb extra lean ground beef

1 1/2 tsp chili powder
1 tsp crushed red pepper
1/4 tsp cayenne pepper
2 tsp Lawry's Seasoned Salt

Saute together onion, bell pepper, garlic, and meat until meat is done.
Sprinkle with a little additional seasoned salt during cooking.
Transfer to a large pot, add all other ingredients, and bring to a boil.
Reduce heat to simmer, cover, and simmer for 45 minutes, stirring
frequently to avoid burning.

(Recipe from Helen Simmons)

"Wendy's" Chili

1 lb ground beef or turkey, browned and crumbled

1 15-oz can tomato sauce

1 15-oz can kidney beans with liquid

1 15-oz can pinto beans with liquid

½ cup onion, diced

¼ cup diced celery

¼ cup green chilies, diced

1 large tomato, diced (may use 1/2 can diced tomatoes)

½ tsp cumin

1/1/2 TBS chili powder

¾ tsp pepper

1 tsp salt

1 cup water

Add all ingredients to crock pot and simmer 2 - 3 hours. Makes about 1/2 large crock pot full.