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1 lb.
lean ground beef
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3 15 oz.
cans of dark red kidney beans
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3 14.5 oz
cans of Mexican-style stewed tomatoes
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2 stalks
celery, chopped
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1/4 cup
red wine vinegar
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2 tbsp.
Mexene Chili Powder
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1 tsp.
ground cumin
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1 tsp.
dried parsley
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1 tsp.
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
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Brown the ground beef in a skillet over medium-high heat.
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Drain excess grease and add salt and pepper to taste.
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In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar.
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Season with Mexene Chili Powder, cumin, parsley, basil and Worcestershire sauce.
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Distribute ingredients evenly.
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Cook on high for 6 hours or low for 8 hours.
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Pour in wine during the last 2 hours.