- 1 lb ground beef
- 1 cup chopped onion
- 2 ribs celery diced
- 1 head of cabbage, roughly chopped
- 28 oz canned stewed tomatoes
- 15 oz pinto beans, drained and rinsed
- 10 oz rotel, undrained
- 1/2 cup ketchup
- 2 tbsp ancho chili powder
- 1/2 tsp oregano
In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain.
Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender.