Crock Pot Mexican Chili Con Carne

Ingredients

• 2 lbs lean ground beef
• 2 large garlic cloves, minced
• 2 stalks celery, finely chopped
• 2 large onions, finely chopped
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can diced tomatoes with juice
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 3-4 cloves (I only add these sometimes)
• 1 teaspoon white vinegar
• 1/2 teaspoon black pepper
• 1 medium green pepper, finely chopped

Directions

1. 1

   In a large non-stick skillet over medium heat combine ground beef, garlic, celery and onions. Cook until vegetables are tender and meat is no longer pink. Add Chilli powder, oregano, an cayenne; cook 1 minute longer. With a slotted spoon, transfer mixture to slow cooker.

2. 2

   Add tomatoes (with juice) kidney beans, cocoa, sugar, cloves, vinegar and pepper, stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours until hot and bubbling. Add green pepper and stir to combine. Cover and cook 20-25 minutes longer. Season to taste with salt and pepper.