Ultimate Chili Date Added: 6 Jan 2018

Ingredients

<ul><li>1 lb. lean ground beef </li>
<li>3 15 oz. cans of dark red kidney beans </li>
<li>3 14.5 oz cans of Mexican-style stewed tomatoes </li>
<li>2 stalks celery, chopped </li>
<li>1/4 cup red wine vinegar </li>
<li>2 tbsp. Mexene Chili Powder </li>
<li>1 tsp. ground cumin </li>
<li>1 tsp. dried parsley </li>
<li>1 tsp. dried basil </li>
<li>1 dash Worcestershire sauce </li>
<li>1/2 cup red wine </li>
<li>Salt and Pepper to taste </li>
</ul>

Cooking Instructions

Brown the ground beef in a skillet over medium-high heat. 
 
Drain excess grease and add salt and pepper to taste. 
 
In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red vinegar. 
 
Season with Mexene Chili Powder, cumin, parsley, basil and Worcestershire sauce. 
 
Distribute ingredients evenly. 
 
Cook on high for 6 hours or low for 8 hours. 
 
Pour in wine during the last 2 hours.