Ingredients
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1 lb lean ground beef
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salt and pepper
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3 (15 ounce) cans dark red kidney beans
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2 stalks celery, chopped
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1 red bell pepper, chopped
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1/4 cup red wine vinegar
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried parsley
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1 teaspoon dried basil
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1 dash Worcestershire sauce
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1/2 cup red wine
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3 (14 1/2 ounce) cans Mexican-style stewed tomatoes
Instructions
- In a large skillet over medium-high heat, cook ground beef until evenly browned.
- Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
- Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
- Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours.
- Pour in the wine during the last 2 hours.