1 lb. dry red beans
1 lb. sausage
1 large onion
4 celery stalks
2 large cans diced tomatoes
2 tbsp. chili powder
2 tbsp. minced garlic
4 dried red chilies or 1/2 tsp. cayenne pepper
1 tsp. cumin
1 tbsp. sugar
2 tsp. salt
1 tsp. ground black pepper

Soak dry beans overnight in a large CrockPot, and pour off soaking water.

Dice sausage, celery and onion and add to beans.

Add both cans of tomatoes (undrained).

Add the spices.

Stir ingredients together and heat the Crockpot on low (not warm) for a minimum of 12 hours, stirring every 4 hours. Cooking longer is better. The chili is at its best after 36 hours on low heat.

Submitted by: Jason