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12 servings
Ingredients:
1 pound lean ground beef1 onion, chopped3 stalks celery, diced1 green bell pepper, chopped3 (14.5 ounce) cans peeled and diced tomatoes2 (15 ounce) cans dark red kidney beans1 (15 ounce) can light red kidney beans1 (16 ounce) jar hot salsa4 teaspoons white sugar1/2 teaspoon cayenne pepper2 tablespoons chili powder1 1/2 teaspoons dried basil1 1/2 teaspoons dried oregano
Instructions:
In a large skillet over medium heat, cook beef until brown. Stir in onion, celery and bell pepper and cook until vegetables are tender.Combine beef mixture with tomatoes, kidney beans and salsa in a slow cooker. Season with sugar, cayenne, chili powder, basil and oregano. Cook 8 hours on low. Then refrigerate 8 hours or overnight before reheating and serving.
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