Ingredients
10
10 servings
- •2 tablespoons olive oil, divided
- •2 pounds lean ground beef
- •1 onion, chopped
- •2 tablespoons chopped garlic
- •salt and ground black pepper to taste
- •2 (15 ounce) cans pinto beans
- •2 (15 ounce) cans ranch-style beans
- •2 (15 ounce) cans white kidney beans (cannellini)
- •1 (15 ounce) can tomato sauce
- •1 (14.5 ounce) can Mexican-style stewed tomatoes
- •1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
- •1 green bell pepper, chopped
- •2 stalks celery, chopped
- •3 tablespoons chili powder
- •2 tablespoons Worcestershire sauce
- •2 tablespoons balsamic vinegar
- •1 tablespoon garlic powder
- •1 tablespoon ground cumin
- •1 tablespoon dried parsley
- •1 tablespoon dried basil
- •1 tablespoon brown sugar
- •½ cup red wine (Optional)
Instructions
- Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
- Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
- Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)
Nutritional Facts
Per 10 servings
- Calories: 492
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 14g
- Protein: 31g
- Sugar: 9g
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