Crockpot Chili

This is my favorite chili. Perhaps the best chili I have had (especially as leftovers when it has been in the fridge for a day or two - or even frozen). While I use the crockpot, you can also do it on the stove over very low heat, or in a dutch oven in the oven.

2 pounds coarsely ground beef
2 15.5 oz cans S&W Chili Beans (one drained)
1 28 oz can San Marzano whole peeled tomatoes
2 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
3-5 cloves of garlic, minced (or to taste)
2 to 3 tablespoons commercial chili powder
1/2 to 1 tablespoon ground cumin
1/2 to 1 tablespoon ground coriander (optional)
1/2 to 1 tablespoon dried oregano
1/2 teaspoon dried basil
2 pinches of hot red pepper flakes
2 teaspoons brown (or white) sugar

1. In a large saute pan over medium-high heat, brown meat in at least two batches, draining excess fat after each batch.

2. Add tomatoes to crockpot and hand crush, then add beans, bell pepper, onion, spices, and sugar.

3. Add meat mixture to crock pot and stir well. Cook low 6-8 hours (or high 4-6 hours).

4. Salt to taste. (approx. 1 teaspoon)