It's time for chili!

Here we are just days from the official start of summer and I am still craving all things soups and stews. This weekend we are making a nice batch of slow cooker chili! Just for a change of pace, we are using a different recipe:

Ingredients:

2 cans (15 ounces each) red kidney beans, drained
2 cans (14.5 ounces each) tomatoes
1 can (6 ounces) tomato paste
2 lbs. lean ground beef, browned and drained
2 medium onions, coarsely chopped
2 ribs celery, coarsely chopped
1 small can (3 to 4 ounces) mushroom pieces, drained
1 green pepper, coarsely chopped
2 cloves garlic, crushed
1 med. size can baked pork and beans with molasses
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon ground cumin
salt to taste

Preparation:

Combine ingredients in slow cooker. Cover and cook on LOW for 9 to 12 hours or 4 1/2 to 6 hours on high.