Niki's Chili

1/2 cup kidney beans
1/2 cup pinto beans
1/2 cup black turtle beans
2 lbs beef, cut into small pieces
1 large onion, diced
4 small cloves garlic, minced
2 tbsp oregano
2 tbsp chili powder
1 tbsp paprika
1 tsp celery salt
1 tsp coriander
1/2 tsp cumin
25 cracks black pepper
1 cup thick vegetable broth, made from boullion
1 can (29 oz) tomato puree
1 bay leaf
Pepper sauce to taste


Soak beans overnight.

Mix all ingredients.  Cook in slow cooker for at least eight hours.

Remove bay leaf after cooking.  Serve with cornbread.