Crock Pot Chuck Chili

I just have too much fun with titles, sometimes. Forgive me.  "Chuck" refers to method, not to meat. However, my version did have some leftover roast beef people didn't eat in their sandwiches earlier. I am convinced this would be perfectly wonderful without any of it, so I'm writing the "recipe" that way.  I just "chucked" things into the crock pot and let it bubble all afternoon. I made this a couple of days ago, so I hope I remember it well enough:

CROCK POT CHUCK CHILI

Into a large crock pot set on high, "chuck" the following:

2 large onions, chopped (ours are very strong, from the garden)
A dozen roughly-chopped roma tomatoes or smaller quantity of others
About 3 ribs of celery, chopped
Some leftover cooked-down tomato puree or paste (see previous entries) -- I think I had a cup or so
About 3 tablespoons chili seasoning (I had the last of a container of this to use up) or larger quantities of the following I also added
About 2 teaspoons each chili powder and cumin
About 1 teaspoon garlic powder (mellower flavor than fresh garlic)

Let this simmer for a few hours, and then in the last hour or two, add the following:

4-5 cloves garlic, chopped/smashed/minced
3 assorted fresh bell peppers, chopped (I used red and yellow)
2-3 16-oz. cans red kidney beans, mostly drained but not rinsed (One husband around here is only tolerant of kidney beans, so I kept the quantity smaller.)

Adjust seasonings and serve as is or over rice, or cook down further and use as a burrito filling. I provided for the family shredded taco cheese and a mixture of sour cream and yogurt to dollop on top, but these are certainly not necessary.

Verdict:  Excellent, and especially nice for a hardly-think-about it meal with lots of leftovers for later.  Of course you could do all sorts of additions--corn, black beans, fresh cilantro (Would you believe I was too lazy/tired to get any cilantro from the garden? But if I told you what I do all week, you'd understand.)