The Ultimate Slow Cooked Chili recipe

Name: The Ultimate Slow Cooked Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
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; ½ cup red wine (Optional); 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®); 2 (15 ounce) cans white kidney beans (cannellini)

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.

Step 2

Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.