Chili

• 1 lb. bulk hot pork sausage
• 1 15.5-oz. can of chili beans
• 1 14.5-oz. can of chili ready diced tomatoes
• 1 8-oz. can of tomato sauce
• 1 teaspoon celery salt
• 1 teaspoon dried minced onion
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• - shredded cheese of your choice
• - sour cream
• - saltine crackers or corn chips

1. In a large saucepan, cook the sausage until it’s no longer pink and then drain off the fat.
2. Stir in the undrained chili beans, undrained tomatoes, tomato sauce, celery salt, onion, chili powder, and garlic powder.
3. Bring the mixture to a boil and then reduce the heat. Cover and simmer for 30 minutes, stirring occasionally.
4. Serve with shredded cheese, sour cream, and saltine crackers or corn chips for topping.

If you cannot find a can of chili ready diced tomatoes, a 14.5-oz. can of stewed tomatoes can be used instead.