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  Best "texas" chili - weight watchers favorite
 
Yield: 8 Servings
 
4 ts Oil olive      2 c Onions; chopped
1 c Celery; finely chopped      3 Garlic cloves
1 lb Beef ground lean; broiled      2 c Tomatoes
 plum Italian -(canned reserve liquid) - chopped 2 c Tomato sauce 12 oz Beans Kidney red - cooked and drained 12 oz Beans Pinto - cooked 2 tb Sugar granulated 3 Bay leaves 3 Allspice whole 1 tb Chili Powder 1 ts Oregano dried 1/2 ts Pepper black -freshly ground 1/4 ts Cumin ground 1/4 ts Pepper red ground In medium nonstick skillet heat oil add onions celery and garlic; cook over medium heat until softened about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

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