Slow Cooker Green Tomato Garlic Chili

I recently started volunteering at a thrift shop.  I didn't realize that it would mean I'd be shopping at the thrift shop on a regular basis, which is an unfortunate happy side effect.  I mean, I did get a pair of new-to-me jeans for $3.  And they're not 'mom jeans' either.
Last time I volunteered was after I'd made the Cabin Casserole.  I was chatting with Fran about it, and how the recipe called for green tomatoes, when she told me about her Green Tomato Garlic Chili.  I immediately requested the recipe!  I've adapted Fran's recipe by using the slow cooker, cutting the fat, swapping roasted for fresh garlic, pumping up the amount of veggies, and finely chopping everything so my kids will eat it.  We liked it so much that I harvested the rest of the green tomatoes on my plants, cored them (the composting pigs like green tomatoes too!) pulsed them in my lovely food processor, and froze 2 2+ lb bags of green tomatoes for winter chili nights.  Make that chilly winter chili nights.  Oooh!  Time for the recipe.

Remembered the garlic this time.  See NOTE about the Poblano peppers.

Green Tomato Garlic Chili adapted from The Garlic Lover's Cookbook

2 pounds ground beef (original recipe called for 2 pounds sirloin, cubed and cooked in oil)

1 large onion, finely chopped

1 large bell pepper, finely chopped (yes, more were in the picture.  Ended up not using them)

3 heads (not cloves) roasted garlic (I used 3 monster-sized cloves since I had them)

2 small cans green chilies (original recipe called for 6 green chilies, fresh or roasted, finely chopped)

1 1/2 to 2 pounds green tomatoes, cored and chopped
3/4 teaspoon salt (I used 3/4, original recipe called for 1/2, I still added salt at the table.  Maybe try 1?)
1/2 teaspoon pepper (original recipe called for white, I've got blends)

Brown ground beef in a large skillet over medium heat.  Drain.  Add onion and pepper to the skillet, sauté until softened.  Add roasted garlic, stir until thoroughly combined.  In a 3.5 qt slow cooker, stir together ground beef mixture, green chilies, and green tomatoes.  Cover and cook on Low for 6-8 hrs.

I served this with a dollop of sour cream and corn bread on the side.  Thanks, Fran!

NOTE:  I attempted to roast my farm share poblano peppers.  They didn't blend into the chili as well as the can of green chilies I also added, so I'll skip trying to use my own and just use canned next time.  But if you can roast and get a soft green chili, please use what you've got.  I'll stick with pickling my hot peppers since that works better for me.