1 (1 lb.) bag dry kidney beans OR
2 (15 oz. ea.) cans canned beans
1 (15 oz.) can tomatoes with green peppers and onion added OR
2 cups fresh cut tomatoes with green peppers and onion
1/2 to 1 cup ketchup (Hunts)
1/2 to 1 cup your favorite barbecue sauce (Sweet Baby Ray's is the best!)
2 lb. ground beef, cooked
chili seasoning packet (hot or mild)
shredded cheese (American, colby or sharp)
dairy sour cream (optional)
1/2 tsp. pepper

Start the Crock-Pot on high. Don't worry if you don't have one use a medium to large stock pot and put on medium high heat until heated well. Add canned or cooked beans. For cooking the beans that are dry prepare as the package says.

Add canned or raw veggies, a firm squeeze of ketchup, a firm squeeze of Sweet Baby Ray's barbecue sauce about 1/2 to 1 cup a piece. Add pepper. Stir and let heat while preparing raw meat in a medium skillet.

Cook meat thoroughly until no pink shows and is browned. Drain grease and rinse pan if you don't like it oily to cut out the fat. Add meat back to rinsed out pan and add chili seasoning and stir in seasoning and water as seasoning package states until hot.

When finished put meat in Crock-Pot with prepared beans and vegetables. When hot enough to serve 2 to 3 hours later add cheese either to Crock-Pot on top or individually to each dish and yummy dairy sour cream on top. Add chives to beautify. Happy eating!

Serves 5 to 6.

Submitted by: Ronda Lanning