Forget-Me-Not Chili

I know there are a TON (literally!) of chili recipes out there that claim to be "the best", but this is really so subjective to individual taste.  Some like it "burnyourfaceoffhot" (which personally, I will NEVER understand), then there are those that insist it be flavored no more than a mild spaghetti sauce. 
Mine falls somewhere in-between, actually.  The first few mouthfuls are bursting with flavor, almost a "sweet and spicy" tang, then you get the "heat", but not enough to destroy your taste buds, (what is the point of THAT?!?).  Just a little reminder that you are, in fact, eating CHILI, and that a cold beer would go REALLY nicely with this.....
I have made this recipe for years, both for my family and for church suppers where I had to make enough to serve 100!  I have a little secret ingredient in mine that I have never shared before (except with my daughter Rachel, who INSISTED on knowing, so she could make it "in case you die without us knowing your recipe"). Thanks for that, Rachel. :p

So here is my recipe for a large family sized dinner, with enough for company or leftovers....

Enjoy!

3 lbs lean ground beef, browned well
1 large onion, chopped
2 stalks celery, chopped
1 red pepper, diced
1 green pepper, diced
1 medium zucchini, diced
1 large tin (28 oz) diced tomatoes
1 large tin red kidney beans
1 large tin brown beans
1 large tin bean medley (6 bean mix, the kind with chick peas)
2 tins tomato sauce
1 tin condensed tomato soup
1 soup can water (add more if needed)

1 tsp cayenne pepper
1 tsp chili powder
1 tsp cumin
1 tsp chili flakes (more or less, depending on how hot you like your chili)
1 tsp sea salt (yes you can use table salt, but sea salt is better)
1 tbsp. beef stock (or 1 cube)
1 tsp black pepper
1/3 c vinegar
1/3 c brown sugar
1/2 tbsp unsweetened cocoa powder (this is my "secret"; gives the chili great depth!)

1. Brown ground beef, place in crock pot.  Saute onion and celery, add to pot.
2 add remaining ingredients, and don't forget to rinse and drain the beans (except for the brown beans!)
3. Stir, add a little more water if desired.  Simmer for several hours on low.  Best if made the day ahead and left to simmer all night!