assignmentPREPARATION
Cook bacon in a large skillet, drain on paper towels.
Sauté chopped onions, peppers and celery in bacon grease until tender.
Pour into crockpot.
Add 3 cans of chili beans, undrained, tomatoes and tomato paste.
Cook ground meat in skillet used to sauté veggies.
Drain and add to crockpot.
Add all seasonings.
Cover and cook on low setting for 6-8 hours.
Serve with sour cream, cilantro, and shredded cheddar.
In a medium bowl, stir together, ketchup, chili sauce, water, vinegar, brown sugar, chili powder, cumin, mustard, red pepper, Worcestershire and tomato paste and set aside.
Heat the butter in a large skillet over medium heat. Add bell pepper and onion and cook until softened, 3-5 minutes. Add garlic and cook another minute or two. Increase heat to high and add ground beef and cook until browned, breaking it up well with a wooden spoon as it cooks. Drain off excess fat.
Stir in liquid mixture, generously salt and pepper and bring to a boil, then reduce heat and simmer for about 15 minutes or until thickened. Serve on toasted hamburger buns with mustard, pickles and cheese if desired.