Chill-Chasing Chili

1 lb. beef boneless round steak, cut into ½-inch pieces

1 large onion, chopped (1 cup)

2 medium stalks celery, cut into ½-inch pieces (1 cup)

1 Tbsp. chili powder

2 tsp. ground cumin

¼ tsp. dried oregano leaves

¼ teaspoon ground cinnamon

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

1 medium bell pepper, cut into 1-inch pieces (1 cup)

1 can (15 to 16 oz.) kidney beans, rinsed and drained

Shredded cheddar cheese, if desired

Mix all ingredients except bell pepper, beans, and cheese in 3 ½-4-quart slow cooker.  Cover and cook on low heat 6-7 hours or until beef and vegetables are tender.  Stir in bell pepper and beans.  Cook uncovered on high heat setting about 15 minutes or until slightly thickened.  Serve with cheese.