 | Chili |
|---|
| Ingredients |
| |
| 1 pound lean ground vegetarian beef |
| salt and pepper to taste |
| 3 (15 ounce) cans dark red kidney beans |
| 3 (14.5 ounce) cans Mexican-style stewed tomatoes |
| 1 red bell pepper, chopped |
| 1 dash Worcestershire sauce |
| 1/2 cup red wine |
| 1 tablespoon chopped celery |
| MORE INGREDIENTS: |
|---|
| 1/4 cup red wine vinegar |
| 2 tablespoons chili powder |
| 1 teaspoon ground cumin |
| 1 teaspoon dried parsley |
| 1 teaspoon dried basil |
| HOW TO MAKE: |
|---|
| In a large skillet over medium-high heat, cook ground vegetarian beef until evenly browned. Drain off grease, and season to taste with salt and pepper. In a slow cooker, combine the cooked vegetarian beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.Enjoy! |
rocksushi wishes you a fine & tasty meal !