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This is supposedly Brett Favre’s recipe. I don’t care, its still good and easy! To make it last a little longer, sometimes I add a pound of cooked macaroni to the final product.

INGREDIENTS

• 1 1/2 pounds lean ground beef
• 2 medium green and/or red sweet peppers, chopped (1 1/2 cups)
• 2 stalks celery, chopped
• 1/2 cup sliced green onion
• 1 small onion, chopped (1/3 cup)
• 2 cloves garlic, minced
• 1 15-oz can kidney beans, rinsed and drained
• 1 14 1/2-oz can diced tomatoes, undrained
• 1 14 1/2-oz can diced tomatoes with roasted garlic, undrained
• 1 10-oz can chopped tomatoes and green chili peppers, undrained
• 1 10 3/4-oz can condensed cream of mushroom soup
• 1 1.25-oz envelope chili seasoning mix
• 1 tablespoon chili powder
• 1/2 teaspoon Creole seasoning or 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

INSTRUCTIONS

1. In a large skillet, cook ground beef until no longer pink; drain off fat. In a 3 1/2 to 4 1/2-quart slow cooker, stir together the cooked beef, sweet pepper, celery, green onion, onion, garlic, beans, the 3 cans of tomatoes, condensed soup, chili seasoning, chili powder, Creole seasoning or cayenne pepper, salt and ground black pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Makes 8 Servings

Tags: Slow-cooker