Crock Pot Chili

This is the only chili recipe I use. I like it because it's so easy to make in the crock pot. I like to serve it with cornbread on the side.

2 lbs ground beef, browned and drained
1 lg onion, chopped
2 tsp salt
1 Tbsp chili powder
2 bay leaves, optional
1 Tbsp Worcestershire sauce
32 oz (4 - 8 oz cans) tomato sauce
4 - 16 oz cans kidney beans OR 1 - 16 oz bag of dry kidney beans, soaked 24 hrs and drained
water, optional

Put first 6 ingredients in crock pot. Rinse and drain 1 can of kidney beans. Put half of tomato sauce in blender.* Add the rinsed kidney beans. Process til smooth. Pour into crock pot. Repeat process with another can of kidney beans and the rest of the tomato sauce. Rinse and drain remaining 2 cans of kidney beans. Add whole beans to crock pot. Stir ingredients in crock pot til well mixed. Cook for 6-8 hrs on HIGH so the flavors can really be released.

Chili will be thick, not souplike unless you add water to the mixture. I like to add 1-2 c of water.**

Makes 8-10 servings.

Additional optional ingredients**: chopped green pepper, 1-2 cans diced tomatoes, celery

*If using dried kidney beans that have been soaked, you may not be able to process them in the blender.  When I've used dried beans, I don't blend them with the tomato sauce.

**Please note that if adding these ingredients, you may need a crock pot bigger than 4 qt.