1 green bell pepper, chopped
1 yellow onion, diced
2 pounds of ground beef
1 (29 oz.) can of tomato sauce
2 (1.5 oz. cans) diced tomatoes, not drained
3 ribs celery, chopped
1 (29 oz. can) pinto beans, drained
1 (29 oz. can) kidney beans, drained
2 c beef broth
1 tbsp cumin powder
1/4 c chili powder
1 tbsp sugar
1/2 tsp salt
1 tsp black pepper
Place a large skillet on the stove and turn the heat to medium.
Add the ground beef, then cook until crumbly and brown. Discard any accumulated grease.
Transfer the browned beef to a 6-quart large slow cooker.
Add the rest of the ingredients into the slow cooker together with the browned beef. Stir until well combined.
Cover the slow cooker and cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
Ladle into serving bowls and garnish with your preferred herbs.
Serve hot and enjoy!