Print Recipe

Ingredients

  • 1½-2 lbs ground beef
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • ½ cup celery, chopped
  • 1 clove garlic, minced
  • 28 oz can whole tomatoes, cut up
  • 1 6 oz can tomato paste
  • 1 4.25 oz sliced black olives, drained
  • 1 14 oz can green beans, drained
  • 1 15.25 oz can mexicorn, drained
  • 1 15 oz can dark red kidney beans
  • diced jalapeno peppers to taste
  • 1 tsp salt
  • ½ tsp pepper
  • 1 TBSP chili powder
  • 3 dashes Tabasco sauce
  • shredded cheddar cheese.

Instructions

  • Brown ground beef. Reserve drippings in pan and transfer beef to slow cooker. Saute onions, bell pepper, celery and garlic in dripping in skillet, transfer to slow cooker. Add next 11 ingredients.  Mix well. Cover and cook on high 3-4 hours. Sprinkle individual servings with shredded cheese and serve with tortilla chips.