Besttexas Chili

4 teaspoons oil -- olive

2 cups onions -- chopped

1 cup celery -- finely chopped

3 garlic cloves

1 pound beef -- ground, lean,

-- broiled 2 cups tomatoes -- plum italian

- -- (canned, reserve -- liquid) chopped 2 cups tomato sauce

12 ounces beans -- kidney red

cooked and drained 12 ounces beans -- pinto

cooked 2 tablespoons sugar -- granulated

3 bay leaves

3 allspice -- whole

1 tablespoon chili powder

1 teaspoon oregano -- dried

1/2 teaspoon pepper -- black

freshly ground 1/4 teaspoon cumin -- ground

1/4 teaspoon pepper -- red ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; c ook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.

Busted by Christopher E. Eaves