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Oct 5th


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What better way to warm up on a fall day than with a bowl of hearty chili. Whether feeding the family or kicking off the big game,

it’s always a touch down.


  • 1 pound course ground beef

  • 3 (15 ounce) cans dark red kidney beans

  • 3 (14.5 ounce) cans stewed tomatoes

  • 2 stalks celery, chopped

  • 1 red bell pepper, chopped

  • 1/4 cup red wine vinegar

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried parsley

  • 1 teaspoon dried basil

  • 1 dash Worcestershire sauce

  • 1/2 cup red wine

  • Salt and pepper to taste



  • 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.


(click to download printable pdf)

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