This super-easy crock-pot chili recipe takes just minutes to prepare before simmering low and slow for 4 hours. Red wine adds body to this traditional chili, which features classic ingredients like green bell pepper, onion, stewed tomatoes, cumin, and chili powder.
Cooking Light MAY 1998
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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