1 tbsp canola oil
2 1/2 lb ground beef for chili (this beef is a coarser grind than regular ground beef)
2 lb diced onions
2 cans (28-oz each) diced tomatoes
1 cup water
4 tbsp chili powder
4 tbsp celery flakes
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp ground cumin
3/4 tsp powdered mustard
1/2 tsp curry powder
1/2 tsp garlic salt
1/2 tsp ground red pepper
2 cans (4-oz each) green chilies, drained & chopped
1 jalapeno pepper, chopped
Heat the oil in a large skillet; add the ground beef and onions, cooking and stirring until the meat is no longer pink. Drain the mixture and place in a large slow cooker or crock pot.
Add the tomatoes, water, spices, green chilies, and the jalapeno pepper to the meat and onions. Stir to blend well.
Cover and cook on high setting for 30 minutes. Reduce heat to low and cook, stirring a couple of times, 4 to 6 hours.
Yield: Approximately 6 servings.