| 1 lb ground beef | 1 (15 oz) can cannellini beans with liquid |
| ¾ cup diced onion | ½ tbsp chili powder |
| ¾ cup diced celery | 1 tsp salt |
| 1 diced green bell pepper | ¾ tsp dried basil |
| 2 cloves garlic, diced | ¾ tsp dried oregano |
| 2 (10.75 oz) cans tomato puree | ½ tsp dried parsley |
| 1 (15 oz) can kidney beans with liquid | ¼ tsp ground black pepper |
| 1 (15 0z) can kidney beans, drained | ⅛ hot pepper sauce |
Place beef in a skillet over medium heat and cook until evenly brown. Drain grease.
Transfer beef to a slow cooker and add all other ingredients.
Cover and cook on low for 8 hours.