shredded cheddar cheese, chopped onions and sour cream
In a medium skillet, brown and crumble ground beef with celery, onion and garlic over medium high heat (until meat is completely brown and vegetables are tender.) Season with salt and pepper.
Drain excess grease and pour beef mixture into a 4-quart or larger crock pot.
Open cans of tomatoes, tomato sauce, kidney beans (do not rinse or drain), refried beans, beef broth and dump those into the crock pot. Make sure you break up the refried beans a bit after putting those in the pot.
Add chili powder, cumin, Worcestershire sauce and mix thoroughly. Add salt and pepper to taste. Cover with lid and cook on low for about 4-6 hours (the longer, the better).
Taste before serving and add more salt and pepper as necessary.
Serve with your favorite toppings. This is great for a crowd. It is easily doubled and you can put toppings out in bowls and let guests add whatever they like.
If you want to turn the heat up on your chili, you can add 1 jalapeno pepper, seeded and finely minced to the pot. Or, you can just add a few shakes of hot sauce.
Also, try adding other types of beans along with the kidney beans. Pinto beans and black beans would be great in here.
If you like your chili even thicker, add a bit of cornmeal. Or use an extra can of kidney beans or pinto beans and mash them up really well then add to the slow cooker. Simmer for an additional hour.
Diced green peppers can also be added to this chili if you enjoy them. Sauté them along with the ground beef, celery and onion.