Crock Pot Chili

Ingredients:
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.

Spicy Chili

Ingredients:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 (15 oz.) cans red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water

Preparation: Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Put cornstarch in a freezer bag with "1/4 cup water" written on it.

Freezing: Put in Freezer safe container with cornstarch beside it. Store in the freezer up to 3-6 months.

Cook: Combine cornstarch and water. Add to mix. Place in crockpot 3-4 hours on high or 5-6 hours on low or until the chili is ready. Or you can put in a Pot on the stove for 50-60 minutes or until thick.