Barry Switzer's 6 Gun Chili *

In a 6 Quart Crock-Pot, Layer:

1 Lg Onion, finely chopped
1 Lg Bell Pepper, finely chopped
2 stalks Celery, finely chopped
3 cloves Garlic, minced
1/2 cup Cooking Sherry
2 lbs ground Sirloin
1 lb Sweet Italian Sausage, cut-up
1 can (28 oz) Chili Beans, include liquid
1 can (15 oz) Pinto Beans, include liquid
1 can (15 oz) Kidney Beans, drained
1 can (15 oz) Rotel diced Tomatoes with Chiles
3 Tbsp Chili Powder
1 Tbsp ground Cumin
1 Tbsp Paprika
1 tsp Cayenne Pepper
1 tsp dried Oregano
1/2 tsp Celery Salt
1 Tbsp Brown Sugar
1 can (14.5 oz) Beef Broth

Stir Gently, and cook on "LOW" for 4 or 5 Hours.

Serve to 4 or 5 Sofa Spuds with a Green Salad,
Crusty Bread, while filling out your Mensa applications!"

submitted by: rbrokaw@qualcomm.com

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