7.8 ounce tomato sauce hot mexican-style el pato® canned (such as )
15 ounce tomato sauce canned
14.5 ounce canned tomatoes mexican-style canned
30 ounce kidney beans white canned (cannellini)
2 stalks celery chopped
3 tablespoons chili powder
1 tablespoon basil dried
1 tablespoon parsley dried
2 tablespoons garlic chopped
1 tablespoon garlic powder
1 bell pepper green chopped
1 tablespoon ground cumin
10 servings salt and ground pepper black to taste
2 pounds ground beef lean
2 tablespoons olive oil divided
1 onion chopped
0.5 cup red wine
2 tablespoons worcestershire sauce
Equipment
frying pan
slow cooker
Directions
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.
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.
Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)
