lean ground beef
3 15 oz.
cans of dark red kidney beans
3 14.5 oz
cans of Mexican-style stewed tomatoes
red wine vinegar
Mexene Chili Powder
Salt and Pepper to taste
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.