I'm going to fix up this recipe next time I make it, and add pictures, but until then, here it is:

Ingredients:

1/2 orange pepper (chopped)

3 large tomatoes (cubed)

1/2 large onion (chopped)

2 celery stalks (chopped)

1.75 pounds ground beef (ground round works good)

2 teapsoons chili powder

1/2 teaspoon ground cumin

2 tablespoons worcestershire sauce

1/2 cup brown sugar

28oz Bush's Homestyle Baked Beans

40oz Bush's Large Kidney Beans (drained)

32oz tomato sauce

3 garlic cloves (minced)

2 teaspoons onion powder

1 12oz. beer (good recipe to get rid of that expired skunk beer in the back of the refrigerator)

Directions:

In a large frying pan, brown the meat in olive oil, breaking it up with the spatula until it is well broken up.

Add onions, garlic, celery, and orange pepper and continue to heat until they begin to soften.

Turn large crock pot on high.

Add tomato sauce, baked beans, kidney beans, and tomatoes to crock pot. Stir in browned beef and vegetables.

Add worcestershire sauce, chili powder, cumin, and brown sugar.

Stir in approximately half of the beer. Add more or less to get the desired thickness for the chili. Once the chili begins to cook down you can add more if it's too thick. If the chili becomes to watery, leave the lid off the crock pot for a while and it will thicken up.

Season to taste with salt and pepper.

And you're done! The longer you cook the chili, the better it is, so I suggest you leave it in the crock pot for 4-7 hours.

Serve with sour cream, minced onions, and shredded cheese.