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
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1 pound course ground beef
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3 (15 ounce) cans dark red kidney beans
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3 (14.5 ounce) cans stewed tomatoes
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2 stalks celery, chopped
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1 red bell pepper, chopped
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1/4 cup red wine vinegar
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2 tablespoons chili powder
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1 teaspoon ground cumin
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1 teaspoon dried parsley
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1 teaspoon dried basil
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1 dash Worcestershire sauce
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1/2 cup red wine
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Salt and pepper to taste
Directions
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In a large skillet over medium-high heat, cook ground beef until evenly browned.
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Drain off grease, and season to taste with salt and pepper.
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In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar.
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Season with chili powder, cumin, parsley, basil and Worcestershire sauce.
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Stir to distribute ingredients evenly.
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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)
