| 2 lb lean ground beef | | 2 lrg cloves garlic finely chopped | | 2 stalk celery finely chopped | | 2 lrg onions finely chopped | | 2 tbl chili powder | | 1/2 tsp dried oregano | | 1/4 tsp cayenne pepper or more to taste | | 1 x 28 ounce can diced tomatoes with juice | | 1 x 19 ounce can red kidney beans drained and rinsed | | 2 tbl cocoa powder | | 1 tbl brown sugar | | 3 x or 4 whole cloves | | 1 tsp white vinegar | | 1/2 tsp black pepper | | 1 med green pepper finely chopped | | salt and pepper to taste |
| | In a large nonstick skillet over medium heat, combine beef , garlic , celery and onions . Cook until veggies are tender and meat is no longer pink. Add chili powder , oregano and cayenne ; cook 1 min longer. With a slotted spoon, transfer mixture to crockpot. | | Add tomatoes with juice, beans , cocoa , sugar, clovers, 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 10-25 min longer. Season to taste with salt and pepper. | | NOTES : This dish can be assembled 12 hours in advance of cooking, but without adding the green pepper. Follow preparation directions and refrigerate overnight in crock. the next day, place crock in slow cooker and continue cooking as directed. |
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