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1. In a 6- or 7-quart slow cooker stir together onions, sweet peppers, celery, garlic, tomatoes, kidney beans, pinto beans, corn, the water, tomato paste, chili powder, Worcestershire sauce, cumin, oregano, cayenne pepper (if using), and hot pepper sauce.
2. Cover; cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Reserve and store* 6 cups chili and use for Cincinnati-Style Chili and Noodles. If desired, serve remaining chili with sour cream.