Killer Crock Pot Chili

Have I mentioned that I love fall? Here's a recipe to warm your bones as the cool weather rolls in.

Ingredients

1 lb lean ground beef
1 can tomato paste
1 can black beans
1 can browned beans in tomato sauce
1 can diced tomatoes
1/2 cup corn, frozen or canned
2 stalks of celery, chopped
1 medium Spanish onion, diced
1 red pepper, diced
2 jalapeño, seeds removed, diced
1 small zucchini, diced
1 large portabella mushroom, cut into chunks
1 tsp cayenne pepper
1 tsp cumin seed
2 tbsp chili powder
Salt and cracked pepper to taste
2 bay leaves
3 cloves of garlic, minced
¼ cup combined, cider and malt vinegars
¼ cup brown sugar, not packed
1 tsp Tabasco
Vegetable oil

Method
Turn on the crock pot to high and add the diced tomatoes, corn, beans and mushrooms. Sauté the beef, onions, peppers, celery, zucchini and garlic until they are half way cooked, then add them to the crock pot. In a mixing bowl, whisk together the tomato paste, vinegar, sugar, spices and Tabasco. Stir the mixture into the crock pot along with the bay leaves. Cover and bring the pot to a bubble. Then reduce to low and let cook for at least 6 hours, stirring occasionally. Serve in bowls and garnish with extra old, shredded cheddar cheese.

~ you're welcome ;o)