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Chili in a Bread Bowl

Chili in a Bread Bowl
2 pounds ground beef
1 (29 ounces) can tomato sauce
2 (14.5-15 ounces) cans kidney beans
2 (14.5 – 15 ounces) cans pinto beans
1 cup diced onion (**sale** yellow onions 2 lbs./$1)
1 can (4 ounces) diced green chili
¼ cup diced celery
3 medium tomatoes (**sale** Roma tomatoes $0.69/lb.)
2 teaspoons cumin
3 Tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
2 cups water
6 bread bowls (**sale** $1.49 for 2 bowls)
Sour Cream, optional (**sale** 16 oz. $0.99)
Shredded Cheddar cheese , optional (**sale** 16 oz. loaves 2/$7.00)


Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a large soup pot, combine remaining ingredients and simmer over low heat 2-3 hours stirring occasionally.

Slow Cooker Directions: Brown the ground beef in a skillet over medium heat, when meat is no longer pink, drain well. In a 5 quart slow cooker or larger, combine remaining ingredients, cover and cook on low heat 8-10 hours on or high heat 4-5 hours.

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