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Luffie's Chili
by Christine Noyb
serves: 6
  Crockpot or stove top - the longer it simmers the better...but always best next day
Ingredients:
  2 lbs   lean ground beef
  1 lb   ground turkey or chicken
  1 large   onion, diced
  2 stalks   celery, diced fine
  2 large   carrots, grated or diced fine
  1 large   can diced tomatoes
  1 can   red kidney beans
  1 can   black beans
  1 can   chick peas
  2 jars   tomato sauce
  2 cup   frozen corn
  2 tsp   chopped garlic
  1 dash   chili peppers to taste
  1 handful   chili powder
  1 tbsp   worstershire sauce
  1/2 handful   cumin
  2 tsp   Mrs. Dash
  1/4 cup   Sour Cream
  2 chopped   green onion
  1 cup   shredded chedder
Directions:
  Saute onion, celery and carrot, remove and set aside. Brown meat, add sauted veges to meat. Cook until meat is done and add to crock or stock pot.

Crockpot - add all remaining ingredients and cook on low for 8-10hours.
StoveTop - Add spices to meat and cook for a few mins, then add tomatoes, sauce and remaining veges and beans. Bring to a boil and then simmer on low for 3-4hours, stirring occasionally. If chili is too thick add one additional jar of tomato sauce or water to thin a bit - should resemble thick stew.

Although stovetop suggests simmering a few hours I have served this after 20mins when pressed for time. The longer it simmers the better the flavour.

Serve with sour cream, gr onion and cheddar

**Freeze leftovers in large freezer bag for Chili Cheese Nacho Night