
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.
Ingredients
-
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
Directions
-
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)