1 pound lean ground beef
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup dry red wine
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon salt
1 clove garlic, minced
1 (15-ounce) cans red kidney beans, undrained
1 (14.5 ounce) can stewed tomatoes, undrained
Brown meat in large non-stick skillet over medium-high heat; drain all but 1 tablespoon of the fat from the pan. Add the onion, pepper, wine, chili powder, cumin, paprika, sugar, salt and garlic, and cook for 10 minutes. Pour beef mixture into crock-pot and stir in beans and tomatoes. Cover with crock-pot lid and simmer, on low setting, for 4-6 hours.
Makes 6 servings.
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