1 lb ground beef
1/2 diced onion
2 stalks of celery, diced
3 cloves of garlic, minced
1 can of mushrooms or 1 cup sliced fresh mushrooms
1 28 oz can diced tomatoes
2 cans red kidney beans
1 can black beans (or whatever kind of beans you like)
1 can tomato paste
1 tbsp chili powder
1 tbsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
Salt and Pepper
In a big pot, turn the heat to medium-high, and throw in your ground beef. While the beef is browning, start chopping up your celery, onion, and garlic. Let the beef cook for a couple of minutes, and then add the chopped veggies. Add a can of sliced mushrooms or sliced fresh mushrooms and add to the beef and veggie mixture. Continue until the beef is brown, and the veggies are soft. Season well with salt and pepper.
Add the can of diced tomatoes and tomato paste. Also add the cumin and chili powder (and Poco Picante Salsa Mix if you're using it.) Once you stir this in, turn your heat down to low. Let this big ol' pot of goodness sit and simmer for at least an hour. In the last ten minutes of cooking I stir in some frozen corn.
*Adapted to the Slow Cooker:
Just brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. I did this prep work the night before and stored the crock in the fridge overnight. In the morning I just put the crock on the counter while I got ready so it could come up to room temperature and then I turned it on to cook. When you get home, or a few minutes before eating, stir in the frozen corn.
