Pleas'n Chili

I found this little gem in the coupon insert of my Sunday newspaper and it is the best chili I have ever eaten. How spicy it is depends mostly on how hot of a salsa is used. It is also very versatile as it can be made with either beef, pork, chicken or turkey.

• Ready In: 8 hrs 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs lean ground beef
• 1  tablespoon garlic, chopped
• 2  onions, finely chopped
• 2  stalks celery, thinly sliced
• 2 (19 ounce) cans red kidney beans, drained and rinsed
• 1 (28 ounce) can diced tomatoes with juice
• 1 (5 1/2ounce) can tomato paste
• 2  cups corn kernels
• 1⁄2 cup salsa
• 2  tablespoons chili powder
• 1  teaspoon ground cumin
• 1  teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon  hot sauce
• 1  sweet red pepper, finely chopped
• 1  sweet green pepper, finely chopped

Directions

1. In a large, non-stick skillet, cook the meat, garlic and onion over medium-high heat, breaking up the meat with a spoon, for 9 to 10 minutes or until fully cooked.
2. With a slotted spoon, transfer to a slow cooker.
3. Add the remaining ingredients, except for the peppers, to the meat and stir to combine.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until bubbly and hot.
5. Stir in the peppers; cover and cook on high for an additional 15 minutes.
6. Adjust seasonings and serve.