Spicy Crock Pot Chili

Our church had a Chili Cook Off this weekend. Last time I entered a Chili Cook Off, I placed second. This time, I wanted to make my chili better than ever. I added more heat and a secret ingredient...cinnamon. Although I didn't win, there was a lot of chatter about Entry #35. :) The winner's chili was called Philly Chili...tasted just like a Philly sandwich.

Spicy Crock Pot Chili 
Serves 10 or more

Ingredients
2 lbs of 75/25 ground beef, cooked and drained of fat 
Salt
Pepper
1 green bell pepper, chopped
1 yellow onion, chopped
2 cloves of garlic, finely minced
2 Serrano chili peppers, finely diced, seeds left in
1 red jalapeno pepper, diced, seeds left in
1 can (15 oz) dark red kidney beans, drained 
1 can (15 oz) light red kidney beans, drained 
1 can (15 oz) black beans, drained 
1 can (15 oz) pinto beans, drained 
1 can (15 oz) chili beans, DO NOT DRAIN 
1 can (15 oz) sweet corn, drained 
2 cans (28 oz) diced tomatoes 
1 Tbsp Hot Mexican chili powder 
1 Tbsp cumin 
1/2 tsp ground cinnamon
1 packet mild or spicy chili seasoning packet 

Preparation
Get all your ingredients ready. Put the ground beef in a large saute pan over medium-high heat. Season the beef with salt and pepper. Cook until fully browned.

Cut up the onions, peppers, and garlic.

Drain the beans and corn in a colander. (Don't drain the chili beans.)

Add the ground beef, veggies, beans, tomatoes, salt, pepper, chili powder, cumin, cinnamon, and chili seasoning packet to the crock pot. Stir everything together.

Let it cook for 6-8 hours on low. I know you're not suppose to open the crock pot, but I like to stir the chili after about an hour of cooking. Once the chili is ready, ladle into bowls. I like to top mine with cheddar cheese and sour cream...and we always have some cornbread to go with it. 

Notes 
-Toppings: Tabasco, Frito's, tortilla chips, crumbled corn bread