Ingredients:

1 tbs olive oil

2 pounds ground beef 85% lean

2 - 3 stalks celery small diced

1 large sweet onion small diced

1/2 cup green bell pepper small diced

42 ounce cans stewed tomatoes 3 cans

10 ounce can condensed tomato soup 1 can

1 cup water

14 ounce can tomato sauce

1.25 ounce packages of mild chili seasonings

1 - 14 ounce can red kidney beans rinsed and drained

1 - 14 ounce can of pinto beans rinsed and drained

salt and pepper to taste

shredded white cheddar cheese for garnish, if desired

Directions:

1. In large non-stick skillet, heat oil over med-high heat until it starts to shimmer. Add in the ground beef and season with a little salt and pepper, then press down into pan to form one big patty. Cook the beef until it begins to caramelize on the bottom. Break up the ground beef in the pan and continue cooking until it is cooked through. Put cooked beef into crock of at least a 6 quart slow cooker.

2. On top of the cooked beef, add celery, onion, green pepper, stewed tomatoes, tomato soup, water, and tomato sauce. Stir to combine, breaking up the stewed tomatoes with the spoon as you stir.

3. Sprinkle in the mild chili seasonings and stir. Add the beans, and stir.

4. Put cover on slow cooker and cook on low for 6 - 8 hours or on high for 4 - 6 hours without removing lid. This chili will be thin at first and will thicken upon standing once the heat is turned off. If you like a thicker chili, remove lid during the last hour of cooking, put slow cooker on HIGH and stir occasionally to allow some of the liquid to evaporate.

5. Taste for salt and pepper, and add as you like. Garnish as you like.

Bon Appetit!