Directions

1. In a large stock pot, cook the ground beef and 1T of chili seasoning on Medium-High (375°F). Drain any fat and return the meat to the stock pot.
2. Add the onions, celery, and garlic. Sauté them with the ground beef for about 2 min. until onions are translucent, stirring every 30 seconds.
3. Add the kidney beans, tomatoes, remaining chili seasoning, water, parsley, salt and pepper.
4. Turn the PIC to High (425°F) and bring everything up to a boil.
5. Turn down to Medium-Low (175°F) and let the chili simmer for 45 min.
6. Serve with cheese, chopped onions, and crackers.