the ultimate chili

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Servs: 6  Prep: 10m  Cook: 370m  

"Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 stalks celery, chopped 2 stalks celery, chopped
•   2 tablespoons chili powder 2 tablespoons chili powder
•   1 teaspoon ground cumin 1 teaspoon ground cumin
•   salt and pepper to taste salt and pepper to taste
•   1/4 cup red wine vinegar 1/4 cup red wine vinegar
•   1 dash Worcestershire sauce 1 dash Worcestershire sauce
•   1 pound lean ground beef 1 pound lean ground beef
•   3 (15 ounce) cans dark red kidney beans 3 (15 ounce) cans dark red kidney beans
•   3 (14.5 ounce) cans Mexican-style stewed tomatoes 3 (14.5 ounce) cans Mexican-style stewed tomatoes
•   1 red bell pepper, chopped 1 red bell pepper, chopped
•   1 teaspoon dried parsley 1 teaspoon dried parsley
•   1 teaspoon dried basil 1 teaspoon dried basil
•   1/2 cup red wine 1/2 cup red wine

Instructions

1. 1. 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.
   2. 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.
   3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

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