Beef Chili

(this photo does not look nice..something is wrong with my camera :-( Don't worry-next time I will put up a better one!)

Adapted from For the Love of Cooking

1 pound lean ground beef

2 teaspoons EVOO (extra virgin olive oil)

1 medium red onion, diced

1-2 carrots, diced

1-2 celery stalks, diced

6 cloves of garlic, chopped

1 bay leaf

2 16 oz. cans of organic diced tomatoes, no salt added

2 teaspoon cumin powder

1 teaspoon red chili powder (more or less depending on your taste)

1 teaspoon ground black pepper

sea salt to taste

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon sugar

2 tablespoons white distilled vinegar

1-2 green chilies

2 15 oz. cans of organic tomato sauce

1 16 oz. kidney beans, drained and rinsed

1 16 oz. black beans, drained and rinsed

1 16 oz. pinto beans, drained and rinsed

shredded sharp cheddar for topping

Directions:

Heat EVOO in a large non-stick skillet over medium, add ground beef and cook for 3-4  minutes, stirring occasionally, then transfer cooked beef to the crockpot.  Add onion, carrots, celery, and bay leaf, diced tomatoes, tomato sauce, green chilies, and beans to the crockpot.  Add all spices and vinegar, stir and cook on low.  Cook all day, stirring, throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, top with shredded cheddar cheese or any cheese of your choice and serve with cornbread.  Enjoy!