Restaurant-Style Chili With Red Peppers
Serving Size / Yield
- 1 lb ground beef
- 45 oz dark red kidney beans
- 43 oz Mexican-style stewed tomatoes
- 2 stalks chopped celery
- 1 seeded and chopped red bell pepper
- 1/4 C red wine vinegar
- 2 Tbs chili powder
- 1 tsp ground cumin
- 1 tsp dried parsley
- 1 tsp dried basil
- A few drops of Worcestershire sauce
Cook ground beef in a large skillet over medium-high heat until evenly browned, then drain grease.
Combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar in a slow cooker, then stir in chili powder, cumin, parsley, basil and Worcestershire.
Cook chili on High for 6 hours, then serve.