4	tsp	Olive oil
2	C	Onions, chopped
1	C	Celery, finely chopped
3		Garlic cloves
1	lb	Lean ground beaf, broiled
2	C	Tomatoes, plum Italian (canned, reserve liquid) chopped
2	C	Tomato sauce
12	oz	Red kidney beans, cooked and drained
12	oz	Pinto beans, cooked
2	tbsp	Granulated sugar
3		Bay leaves
3		Whole allspice
1	tbsp	Chilli powder
1	tsp	Dried oregano
1/2	tsp	Black pepper, freshly ground
1/4	tsp	Ground cumin
1/4	tsp	Red pepper, ground

In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.