1 lb venison steaks (can use beef)
1 large onion
2 cans drained and rinsed kidney beans
3 large chopped carrots
3 stalks celery
1/2 bag frozen peas
1 28 ounce can diced tomatoes
1 16 ounce can tomato sauce
3 frozen red chili squares (can use hot pepper flakes, hot sauce, or cayenne pepper)
1-1 1/2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1. Cut meat and onion into bite size pieces and stir-fry until thoroughly cooked and slightly brown.
2. Meanwhile, chop up carrots and celery into small bite sized pieces.
3. Plug in crock pot and add meat, vegetables, and spices.
4. Cook on high until chili is the consistency that you like. (We cooked it about 7 hours because we wanted a very thick chili).
Top with your choice of toppings. We chose plain non-fat Greek yogurt and 2% reduced fat cheese. It was very good and we will definitely make it again.