Sweet Heat Chili

• 1 pound Ground Meat
• 4 cans (14.5 Oz. Can) Stewed Tomatoes
• 1 whole Medium Onion, Diced
• 1 whole Green Pepper, Chopped
• 3 stalks Celery, Chopped
• 3 cloves Garlic, Minced
• 4 cups Beef Stock (or Other)
• 1 can (15 Oz. Can) Kidney Beans, Rinsed And Drained
• 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
• 1/2 cups Roasted Red Peppers, Chopped
• 1 whole Jalapeno Pepper, Finely Chopped (seeded To Reduce Heat)
• 3 whole Bay Leaves
• 1 teaspoon Dry Mustard
• 1 Tablespoon Chili Powder
• 1 teaspoon Paprika
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/4 cups Brown Sugar
• 2 Tablespoons Balsamic Vinegar
• 1 pinch Salt To Taste
• Optional For Garnish: Sour Cream

1. Heat a medium skillet over medium low heat and brown the ground meat. Once it's browned, drain off the grease and rinse off excess fat.
2. Pour the cans of stewed tomatoes into a food processor and pulse a few times to desired consistency.
3. Combine all ingredients (except the sour cream garnish) into a 6 or 7-quart slow cooker and cook on low 6-8 hours or on high for 4 hours.
4. Serve with a dollop of sour cream.
5. Recipe adapted from melskitchencafe.com.

ground meat, tomatoes, onion, green pepper, stalks celery, garlic, beef, kidney beans, black beans, red peppers, jalapeno pepper, bay leaves, dry mustard, chili powder, paprika, black pepper, garlic, onion powder, ubc, balsamic vinegar, salt, sour cream

Taken from tastykitchen.com/recipes/soups/sweet-heat-chili/ (may not work)