Slow-Cooker Chipotle Chili

• 1 lb ground sirloin
• 3 garlic cloves, finely chopped
• 1 medium white onion, chopped
• 1 (28 ounce) can stewed tomatoes, with juice
• 3 chipotle chiles in adobo, finely chopped
• 2 fresh cayenne peppers, finely chopped
• 1 small celery rib, chopped
• 1/2 green bell pepper, chopped
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• 1/4 cup tomato paste
• chopped scallion, for serving (optional)
• shredded mozzarella cheddar blend cheese, for serving (optional)

1. Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes.
2. Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin). Season with salt and cook on low 6 hours.
3. Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer.
4. Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.

ground sirloin, garlic, white onion, tomatoes, chiles, cayenne peppers, celery, green bell pepper, dark red kidney beans, chili powder, ground cumin, salt, tomato paste, scallion, mozzarella cheddar blend cheese

Taken from www.food.com/recipe/slow-cooker-chipotle-chili-519919 (may not work)