4 lb. lean ground beef
1 (28 oz.) can tomatoes (crushed is the best)
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 garlic cloves
1 small onion
2 celery stalks, chopped (optional, but it does make for a more filling meal)
1 cup frozen corn (adding the corn will temper the tartness of the chili)
chili powder*
1/2 tsp. hot sauce (or cayenne pepper)
salt and pepper, to taste

Dice onion, crush and dice garlic. Chop the celery.

In a slow cooker, combine tomatoes, tomato sauce, tomato paste, garlic, onion, celery and frozen corn. Add the half teaspoon of hot sauce, or substitute cayenne pepper. You can always add more cayenne if you're adventurous.

Braise the meat, drain off the fat, and add it to the slow cooker, and mix it well. Turn the slow cooker to LOW, and let it simmer for about five hours, stirring occasionally to keep the chili from sticking to the bottom of the pot. Taste it while cooking, and make any adjustments you want.

The nice thing about this recipe is that it's simple, and very flexible.

Submitted by: Dave Borden