Never-Entered-In-A-Contest-But-Still-Super-Good Chili

• nonstick cooking spray
• 2 lbs ground meat
• 1 onion, diced
• 2 bell peppers, diced
• 2 garlic cloves, minced
• 1 1/2 cups celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained (plain is ok, but with herbs or spices added are good too)
• 1 (28 ounce) can rotel, undrained (diced tomatoes with green chilis added)
• ground cumin
• chili powder
• italian seasoning (optional, if diced tomatoes aren't seasoned with herbs)
• dried basil (optional, if diced tomatoes aren't seasoned with herbs)
• dried oregano (optional, if diced tomatoes aren't seasoned with herbs)
• 1 (14 1/2 ounce) can black beans, drained
• 1 (14 1/2 ounce) can kidney beans, drained
• 1 (14 1/2 ounce) can pinto beans, drained
• 1 dash crushed red pepper flakes
• 1 (1 1/4 ounce) packet chili seasoning mix (I use low-sodium Chili seasoning from McCormick)
• shredded cheese, if desired

1. In a skillet, brown meat. Drain and set aside.
2. Spray a large (6- or 7-qt.) pot with nonstick cooking spray and heat over medium heat. Add the onion, bell peppers, garlic, and celery, and saute briefly.
3. Stir in the diced tomatoes and the Rotel.
4. Add several shakes of cumin and chili powder (I do it until I can smell them -- you can always add more later), and also the italian seasoning, basil and oregano, if using.
5. Cook for about 8 minutes, or until the vegetables are tender.
6. Add the beans, browned meat, red pepper flakes, and chili seasoning.
7. Partially cover, and simmer for at least 4 hours.
8. Serve with shredded cheese and cornbread, if desired.

nonstick cooking spray, ground meat, onion, bell peppers, garlic, celery, tomatoes, tomatoes, ground cumin, chili powder, italian seasoning, basil, oregano, black beans, kidney beans, pinto beans, red pepper, packet chili seasoning mix, cheese

Taken from www.food.com/recipe/never-entered-in-a-contest-but-still-super-good-chili-324768 (may not work)