Ground beef, plenty of beans, Mexican-style tomatoes, and a nice balance of seasoning creates the ultimate slow cooked chili recipe for chilly days.
Preparation Time
15 mins
Cooking Time
6 hr 10 mins
Total Time
6 hr 25 mins
Calories
492 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, onion, and garlic; cook and stir until beef browned and crumbly, about 10 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker; season with salt and black pepper.
Step 2
Stir remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, celery, green bell pepper, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar into beef mixture. Cover slow cooker.
Step 3
Cook on High for 4 hours; stir in red wine. Continue cooking for 2 hours more. (Or cook on Low for 8 hours.)
Ingredients
1 tablespoon brown sugar
1 onion, chopped
1 tablespoon dried basil
2 stalks celery, chopped
salt and ground black pepper to taste
1 tablespoon garlic powder
2 tablespoons balsamic vinegar
1 (15 ounce) can tomato sauce
1 green bell pepper, chopped
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
1 tablespoon ground cumin
2 pounds lean ground beef
3 tablespoons chili powder
2 (15 ounce) cans pinto beans
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 tablespoons chopped garlic
2 tablespoons olive oil, divided
2 (15 ounce) cans ranch-style beans
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
