Ingredients

• 3 lbs. ground beef and/or stew beef cut into 1″ or less chunks
• 2 onions (or 1 spanish onion), sliced
• 4 cloves garlic, minced
• 2 cans kidney beans
• 1 can pinto or romano beans
• 1 can black beans
• 1 can tomato paste
• 6-8 cups diced or crushed tomatoes (fresh or canned)
• 1/2 cup dry white (or cooking) wine
• 1 cupmushrooms, sliced
• 2 carrots, chopped fine
• 4 celery ribs, chopped
• 1 potato, peeled and diced
• 1 red bell pepper, chopped hot peppers, chopped, to taste
• 4 Tablespoons chili powder
• 1 Tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon fresh-ground black pepper
• 2 teaspoons oregano
• 4 bay leaves
• Texas toast (optional)
• garlic bread (optional)
• nacho chips (optional)
• grated cheddar cheese (optional)

Instructions
1) Brown beef in olive oil with onions and garlic.
2) Transfer to slow cooker.
3) Add kidney beans, pinto/Romano beans, black beans, tomato paste, diced/crushed tomatoes, dry white/cooking wine, mushrooms, carrots, celery ribs, potato, red bell pepper, hot peppers, chili powder, cumin, sea salt, black pepper, oregano, and bay leaves.
4) Mix it all up, set the cooker to high, and cook for about 6 hours until the potatoes are done and the chili is nice and thick.
5) Serve with buttered Texas toast, garlic bread, or nacho chips, and top with grated cheddar cheese.

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