Crock Pot Mexican Chili Con Carne

Excellent Mexican Chili with chocloate! It's delicious!

• Ready In: 3 hrs 25 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.