1 lb ground beef
1 onion, chopped
3 stalks celery, diced
1 green bell pepper, chopped
3 (14.5 oz) cans peeled and diced tomatoes
2 (15 oz) cans dark red kidney beans
1 (15 oz) can light red kidney beans
1 (15 oz) jar hot salsa
4 teaspoons sugar
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
In a large skillet over medium heat, cook beef until brown. Stir in the onion, celery and bell pepper and cook until the vegetables are tender.
Combine meat mixture with the tomatoes, kidney beans and salsa in a slow cooker. Season with the sugar, cayenne pepper, chili powder, basil and oregano.
Cook for 8 hours on low. Then refrigerate 8 hours or overnight before reheating and serving.