2LB GROUND BEEF
1 CAN PINTO BEANS
1 CAN LIGHT RED KIDNEY BEANS
1 CAN DARK RED KIDNEY BEANS
1 CAN BLACK BEANS
1 CAN TOMATO SAUCE 16OZ
1 DICED TOMATO (DRAINED)
2 CANS MILD ROTEL TOMATOES AND GREEN CHILIES
1 CAN ORGINAL ROTEL TOMATOES AND GREEN CHILIES
(for spicier chili use more original or hot cans of Rotel)
1 CAN MUSHROOMS
1 ONION CHOPPED (ABOUT 1 CUP)
5 STALKES OF CELERY, CHOPPED (ABOUT 1 CUP)
2 TBSP CHILI POWDER
1 TSP OREGANO
1 TBSP GARLIC POWDER
2 TBSP PARSLEY FLAKES
1 TSP SALT
1TSP BLACK PAPER

OPTIONAL ADD 1 TSP CAYENNE PAPER TO KICK IT UP A NOTCH!

BROWN GROUND BEEF AND DRAIN. RETURN TO PAN AND SPRINKLE GARLIC POWDER, PARSLEY, SALT AND BLACK PEPPER OVER BEEF. LET SIMMER ON LOW FOR ABOUT 20 MINUTES. TOSS FRENQUANLTY TO PREVENT STICKING AND TO COAT ALL THE BEEF. PUT IN SLOW COOKER.

DRAIN AND RINSE DICED TOMATOES, MUSHROOMS AND BEANS. PUT IN SLOW COOKER.

ADD ROTEL AND ALL OTHER INGREIDENTS IN SLOW COOKER.
STIR TO MIX ALL INGREIDENTS WELL.
COOK ON HIGH FOR ONE HOUR AND THEN ON LOW FOR 4 TO 5 HOURS.

17073392