4 ts Oil, olive
2 c Onions; chopped
1 c Celery; finely chopped
3 Garlic cloves
1 lb Beef, ground, lean; broiled
2 c Tomatoes, plum Italian
-(canned, reserve liquid) – chopped 2 c Tomato sauce
12 oz Beans, Kidney red
– cooked and drained 12 oz Beans, Pinto
– cooked 2 tb Sugar, granulated
3 Bay leaves
3 Allspice, whole
1 tb Chili Powder
1 ts Oregano, dried
1/2 ts Pepper, black
-freshly ground 1/4 ts Cumin, ground
1/4 ts Pepper, red ground
In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.