Dice tomatoes and put in crock pot.
Mince 3 garlic cloves. Add.
Slice onion, then slice round in half. Pull out the half slices of onion. Add.
Chop 3 celery stalks. Add.
It should look something like this by now.
Add 1 lb ground beef. Any will do, I suppose, but I always use 96%/4% extra lean ground beef.
Add tomato paste. I'm sure any brand is fine, but since I splurged on the meat because of its quality, I go generic on pretty much all other ingredients.
Fill paste can half full of water. Add this to the pot.
I know it sounds crazy, but add 1/4 cup of chocolate chips. They take the bitterness away from the chili.
Now for the spices: I put certain measurements on the recipe, but to be honest, I just kind of pinched and poured here and there. Just make sure cumin is dominant and go light on the cinnamon. Stir.
Cook, covered, on high for 2 hours.
Add in whole can of the chili beans. I think unseasoned kidney beans would also do the trick.
Stir and continue cooking on high for another 15 minutes.
Grate some cheese and add some oyster crackers for taste! Such a delightfully wonderful fall dinner!