Uncle Michael makes chili

Made a few things for a Superbowl get together at my place yesterday. One of the things I made was chili for the first time using my slow cooker. It turned out pretty decent. I'd say a  7 out of 10. The folks that tried some seemed to like it, too. Although I will say that I had insanely terrible heartburn later in the night. But I think that might have been the super hot buffalo wings I made combined with the salsa rio Doritos, the cool ranch Doritos, the Little Cesears Pizza someone brought over, the meatballs someone made and the IPA beer.
I made a few changes to the recipe below. I used tomato chunks instead of tomato puree. And I drained the beans because I prefer a thicker chili compared to a soupy one.  I also like  a lot of vegtables in my chili so I added an extra green bell pepper and some more onion. And I left out the celery, because I think celery in chili is just weird. Also some of the comments said the recipe was a little bland so I upped the spice amount by about double. So I guess that's quite a few changes.
Finally I recommend making it the day or night before, as I did. Freshly made it's just not as good as it is after it has sat for a while and simmered all together.

This recipe is from allrecipes.com and is called "slow cooker chili II"

Ingredients

• 1 pound ground beef
• 3/4 cup diced onion
• 3/4 cup diced celery
• 3/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 2 (10.75 ounce) cans tomato puree
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans with liquid
• 1/2 tablespoon chili powder
• 1/2 teaspoon dried parsley
• 1 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon hot pepper sauce

Directions

1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

Cover, and cook 8 hours on Low.