Ingredients

  • 2 lb. Ground Beef
  • 2 14.5 oz. cans Diced Tomatoes
  • 2 6 oz. cans Tomato Paste
  • 4 tbsp. Chili Powder
  • 2 tbsp. Dried Oregano
  • 2 tbsp. Ground Cumin
  • 2 tbsp. granulated Sugar
  • 1 tbsp. Cayenne Pepper
  • 2 14.5 oz. cans Kidney Beans, rinsed and drained
  • 2 large Onions, chopped
  • 4 stalks Celery, chopped
  • 2 Red Bell Peppers, chopped
  • 2 Jalapeno Peppers, chopped
  • 2 cloves Garlic, minced, or more to taste
  • 2 tbsp. Salt
Instructions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, sugar, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, celery, bell peppers, jalapeno peppers, and garlic over tomato mixture.
  3. Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more.