Ingredients
6
6 servings
- •1 pound lean ground beef
- •salt and pepper to taste
- •3 (15 ounce) cans dark red kidney beans
- •3 (14.5 ounce) cans Mexican-style stewed tomatoes
- •2 stalks celery, chopped
- •1 red bell pepper, chopped
- •0.25 cup red wine vinegar
- •2 tablespoons chili powder
- •1 teaspoon ground cumin
- •1 teaspoon dried parsley
- •1 teaspoon dried basil
- •1 dash Worcestershire sauce
- •0.5 cup red wine
Instructions
- Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
- Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 50g
- Fat: 11g
- Fiber: 17g
- Protein: 28g
- Sugar: 9g
Related Recipes
Award-Winning Chili
Fruity Chili
Homemade Chili
No-Tomato Chili
JRay's Chili
Thick and Savory Chili
My Chili
Simple Chili
Touchdown Chili
Quick and Spicy Chili
Chili IV
