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PrintINGREDIENTS
- Cooking Time: 103
- Preparation Time: 15
- 1 cup finely chopped onion
- 1 cup finely chopped green pepper
- 2 cloves garlic finely chopped
- 1 cup dry red wine
- 1/4 cup worchestershire sauce
- 2 lb ground beef, browned and drained
- 1 tbls chili powder
- 1 tsp celery seed
- 1 tsp ground pepper
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 2 - 16 oz cans peeled tomatoes
- 3 - 15 1/2 oz cans kidney beans
DIRECTIONS
Cook onion, green pepper and garlic in Dutch oven over low heat for 3 minutes
Stir in wine and worchestershire sauce
Heat to boiling, reduce heat and simmer uncovered stirring occasionally for 10 minutes
Add chili powder, celery seed, pepper, salt and cumin and simmer 10 minutes stirring occasionally
Stir in tomatoes and beef, breaking up tomatoes with a fork. Heat to boiling, reduce heat, cover and simmer stirring occasionally for 30 minutes
Add kidney beans and liquid, heat to boiling, reduce heat and simmer covered 30 minutes, stirring occasionally
Uncover and simmer 30 minutes stirring occasionally
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Author: Vickie Barclay
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