Slow Cooker Chili
2 ½ lbs ground beef
1 medium red onion, chopped and divided
4 tbsp minced garlic
3 large ribs of celery, diced
¼ cup pickled jalapeno slices
6 oz can tomato paste
14.5 oz can tomatoes and green chilies
14.5 oz can stewed tomatoes with Mexican seasoning
2 tbsp Worcestershire sauce or Coconut Aminos (get it here)
4 tbsp chili powder
2 tbsp cumin, mounded
2 tsp sea salt
½ tsp cayenne
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp black pepper
1 bay leaf
Heat slow cooker on low setting.
In a large skillet over medium-high heat, add ground beef, half of the onions, 2 Tbs. minced garlic, and salt and pepper. Once the beef is browned, drain excess grease from pan.
Transfer ground beef mixture to slow cooker. Add remaining onions, garlic, celery, jalapenos, tomato paste, tomatoes and chilies (with liquid), stewed tomatoes (with liquid), Worcestershire sauce, chili powder, cumin, salt, cayenne, garlic powder, onion powder, oregano, black pepper, and bay leaf.
Stir until all ingredients are well combined. Cook on low 6-8 hours.