1 lb ground beef, cooked and drained
1 15 oz. can diced tomatoes, drained
32 oz. chicken broth
4 C potatoes, peeled and cubed
2 C sharp cheddar cheese, grated
1 C heavy cream
1/2 C carrot, chopped
1/2 C green bell pepper, seeds removed, chopped
1/4 C all-purpose flour
3 cloves garlic, minced
2 ribs celery, chopped
1 large onion, chopped
1/2 tsp chili powder
kosher salt and freshly ground pepper, to taste
5-6 slices bacon, cooked crisp and crumbled
Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery, and garlic, in crock pot. Pour chicken stock over the top.
Season with chili powder, salt, and pepper. Stir to combine. Cover and cook on high for 3-4 hours, or until vegetables are softened.
Stir flour into heavy cream until no chunks remain. Pour mixture, along with cheddar cheese, into crock pot.
Stir to combine. Cook another 20-30 minutes. Top with cheese and crumbled bacon.