Crock Pot Mexican Chili Con Carne - cooking recipe

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

Preparation

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.
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.