Crock Pot Chili

2 lbs. ground chuck
1 cup chopped onion
1 green pepper, chopped
2 to 3 ribs celery, chopped
1 large (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
2 cans kidney beans, drained
1 tsp. pepper
3 tsp. chili powder
hot pepper, to taste, cayenne
Garlic to taste

Directions: In a large skillet, brown the ground beef. Drain well. Combine all ingredients.
Freezing: Put in a double zip lock and store in the freezer up to 4 months.

Cooking: Defrost. In a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.

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