1 lb. ground beef (or chili meat)
1/2 cup chopped onion
1/2 cup chopped celery
2 cups cubed,peeled potatoes
1 (16 oz.) can tomatoes,cut up
1 (10 1/2 oz.) can condensed beef broth
1 tsp. sugar
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
dash cayenne pepper
1 (8 oz.) can green beans

Skillet directions:

In a large skillet brown ground beef, onion and celery till meat is browned and vegetables are tender. drain off fat. Stir in potatoes, undrained tomatoes, beef broth, sugar, chili powder, Worcestershire sauce, cayenne, 1 1/3 cups water and 1/2 tsp salt. Bring to a boil. Reduce heat. Cover; cook about 15 minutes or until potatoes are tender. Stir in undrained green beans; heat through.

Crock-Pot directions:

In skillet brown ground beef with onion and celery; drain off fat. Transfer to crock-pot. Stir in undrained tomatoes, potatoes, green beans, chili powder, salt, Worcestershire and cayenne. Add beef broth and 1 soup can of water. Cover; cook on high-heat setting for 4 hours. Stir before serving.

Submitted by: Debbie Detmer