The Perfect Chili (For Slow Cooker Or Modify For Stove Top) - cooking recipe

Ingredients

1 (14 1/2 ounce) can kidney beans (drained and rinsed)
1 (14 1/2 ounce) can baked beans (undrained, I used Bush's vegetarian beans)
2 (14 1/2 ounce) cans diced tomatoes (with juice)
1 green bell pepper (chopped)
1/2 onion (chopped)
1 large garlic clove (or 2 small, chopped)
2 stalks celery (diced)
1 lb lean ground beef (or other meat)
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes (more or less for desired heat)
1 teaspoon salt (to taste)

Preparation

Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
Stir in the spices.
Cook on high for 1-2 hours (or until the chili is very hot and simmering).
Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
Taste, adjust seasonings and serve.