Chili in a Bread Bowl

Ingredients:

• 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
  
• 1 can (4 ounces) diced green chili
• ¼ cup diced celery
• 3 medium tomatoes
  
• 2 teaspoons cumin
• 3 Tablespoons chili powder
• 1 ½ teaspoons black pepper
• 2 teaspoons salt
• 2 cups water
• 6 bread bowls
  
• Sour Cream, optional
  
• Shredded Cheddar cheese , optional
  

Method:

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.

Cut tops off bread bowls, and remove bread pieces to create a "hollow". Fill bowl with approximately 1 cup chili . Top with cheese or sour cream and enjoy!