Crock Pot Mexican Chili Con Carne

• 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

1. 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.
2. 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.

lean ground beef, garlic, stalks celery, onions, chili powder, oregano, cayenne pepper, tomatoes, red kidney beans, cocoa powder, brown sugar, white vinegar, black pepper, green pepper

Taken from www.food.com/recipe/crock-pot-mexican-chili-con-carne-281122 (may not work)