Big Batch Family Chili

Adapted from Jimmy Fallon's Crock-pot Chili. 

• 2 tablespoons olive oil
• 3  pounds ground chuck beef, ground for chili
• Coarse salt and freshly ground pepper
• 1 large white onion, chopped
• 3 cloves garlic, finely chopped
• 1/4 cup chile powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon celery salt
• 1 tablespoon sugar
• 1 can diced mild green peppers
• 1 yellow or orange pepper, diced
• 1 8oz can tomato paste
• 1  15 oz. can tomato sauce 
• 3 15 oz. cans diced tomatoes
• 1 (12-ounce) bottle amber beer
• 3 (15-ounce) cans kidney beans, drained and rinsed
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DIRECTIONS

1. STEP 1

   In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
   STEP 2
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and peppers; season with salt. Cook until translucent, about 5 minutes.
   STEP 3
3. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and sugar; stir to combine. Add tomatoes, and beer; cover and cook on high, stirring occasionally, for 5 hours.

4. STEP 4

   Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.