Ingredients
Scale
- 1 pound ground beef
- ¾ cup onion (diced)
- ¾ cup celery (diced)
- ¾ cup green bell pepper (diced)
- 2 garlic cloves (minced)
- 2 (10.7 ounce) cans tomato puree
- 1 (15 ounces) can kidney beans (with liquid)
- 1 (15 ounces) can kidney beans (drained)
- 1 (15 ounces) can cannellini beans (with liquid)
- ½ tablespoon chili powder
- ½ teaspoon dried basil
- ¾ teaspoon oregano
- ¼ teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce (or more, to taste)
Instructions
- In a large skillet over medium-high heat, add ground beef and cook until evenly browned. Chop up with a metal spatula while browning. Drain any excess grease.
- Place beef into the slow cooker. Add onion, celery, green pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Mix well.
- Place cover onto the slow cooker and cook on low for 8 hours.