Easy, minimal-prep recipe for chili with wine added at the end. This can also be made with ground turkey, and it tastes even better the next day!
Ingredients
- lean ground beef: 1 pound
- salt and pepper: (to taste)
- dark red kidney beans: 3 cans (15 ounce cans)
- Mexican-style stewed tomatoes: 3 cans (14.5 ounce cans)
- stalks celery: 2 piece (chopped)
- red bell pepper: 1 piece (chopped)
- red wine vinegar: 0.25 cup
- chili powder: 2 Tbsp
- ground cumin: 1 tsp
- parsley: 1 tsp (dried)
- basil: 1 tsp (dried)
- dash Worcestershire sauce: 1 piece
- red wine: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.
