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Creole-Style Chili

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Ingredients  

  • 1 ½ pounds beef chuck shoulder roast cut into small pieces
  • 2 medium green bell peppers chopped
  • 2 stalks celery
  • 1 onion
  • 2 clove garlic
  • 15- ounce cans kidney beans rinsed and drained
  • 14 1/2- ounce cans diced tomatoes undrained
  • 14 1/2- ounce cans diced tomatoes with roasted garlic undrained
  • 14 1/2- ounce cans diced tomatoes and green chili peppers undrained
  • 10 3/4- ounce cans condensed cream of mushroom soup
  • 1 package chili seasoning mix
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ⅛ tablespoon black pepper

Steps 

  1. In a large skillet, brown 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.
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