1/2 c. (each) celery and green peppers, chopped
3 lbs. ground beef
2 c. chopped onion
2 to 3 tbsp. chili powder
1 1/2 tsp. salt
42 oz. of canned kidney beans
2 (16 oz.) cans tomatoes, undrained
1 tsp. paprika
1 tsp. oregano
1 tsp. cumin
1/2 tsp. cayenne

Brown the beef in a large skillet. Drain and place in slow cooker. Saute chopped onion, celery and green pepper in small amount of fat. Stir in chili powder and cook a minute longer. Add the remaining ingredients to the beef. Cook 8 to 10 hours on low setting OR 1 1/2 hours on high and then 5 hours on low. If you prefer more of a tomato taste, add tomato paste OR sauce and a dash of sugar.