Multi-Meat Chili

This is one of my husband's favorite meals! I love sour cream on mine!





Multi-Meat Chili

• 3 lbs. Ground Beef
• 6 crispy Bacon strips, crumbled
• 12 oz. Shrimp, cooked
• 6 Chicken Tender strips, cooked (or 1 Breast)
• 3 Celery ribs
• 1/2 lg. Onion
• 8 cloves Garlic
• 1 frozen pkg Spinach
• 1 can Rotel
• 2 -15 oz. cans Diced Tomatoes
• 1 -16 oz. can Tomato Sauce
• 1 -6 oz. can Tomato Paste
• 1 -4 oz. can Green Chili's (or less)
• 2 T. Worcestershire sauce
• 1 T. Chili Powder
• 2 T. Cumin
• 1 T. Dried Oregano
• 1/4 t. Cayenne Pepper
• 1 t. Garlic Powder
• 1 t. Onion Powder
• 2 t. Sea Salt
• 1 t. Black Pepper

Toppings: Green Onions, Cheddar Cheese, Sour Cream

Crockpot Directions

1. In a skillet over medium-high heat, cook the chopped onion & celery for about 5-7 min, until translucent. Add the garlic and cook a minute or less, until fragrant.
2. Add the ground beef. Cook for 8-10 min. breaking apart until browned.
3. Transfer the ground beef mixture into a crockpot. Add remaining ingredients, except toppings, and stir until well combined. (The Shrimp and Chicken do not need to be fully cooked before putting in the pot. They will be fully cooked when it's time to eat. I used some leftovers in my first go-round with this recipe, that's why my ingredients state 'cooked'.)
4. Cook for 6-8 hours on low or 3-4 hours on high.
5. Serve and add toppings!

ENJOY!!