This hearty and super-easycrock-pot chili recipe takes just minutes to prepare before simmering low and slow for 4 hours. Red wine adds body to this traditional chili recipe, which features classic ingredients like green bell pepper, onion, stewed tomatoes, kidney beans, cumin, and chili powder. Top with shredded cheddar cheese, corn chips, sour cream, and slices of fresh avocado and serve with Buttermilk Cornbread for a satisfying supper no one will be able to resist.
1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
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