2 lbs. ground beef

½ teaspoon salt

½ teaspoon black pepper

1 medium-sized onion diced

2 celery stalks diced

1 green bell pepper deseeded and chopped

3 garlic cloves minced

30 oz. diced tomatoes – two 15-oz.cans

30 oz. tomato sauce two 15-oz. cans

8 oz. green chilies two 4-oz. cans

15 oz. canned kidney beans drained and rinsed

30 oz. canned pinto beans drained and rinsed

1 Tbsp. apple cider vinegar

¼ cup dark chili powder (regular works fine too)

Sour Cream and Shredded Cheddar for Topping optional

Heat a medium-sized nonstick skillet over medium-high heat. Add the ground beef and brown until no longer pink. Drain the meat to remove excess fat. Transfer the cooked ground beef to a 6-quart slow cooker.

To the slow cooker, add the rest of the ingredients and stir.

Cook on HIGH for 4 hours or LOW for 8 hours.

Serve hot, and top with a dollop of sour cream and shredded cheddar.