Easy, minimal-prep recipe for chili with wine added at the end. This can also be made with ground turkey, and it tastes even better the next day!

Ingredient :

• 1 pound lean ground beef

• salt and pepper to taste

• 3 (15 ounce) cans dark red kidney beans

• 3 (14.5 ounce) cans Mexican-style stewed tomatoes

• 2 stalks celery, chopped

• 1 red bell pepper, chopped

• ¼ cup red wine vinegar

• 2 tablespoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried parsley

• 1 teaspoon dried basil

• 1 dash Worcestershire sauce

• ½ cup red wine

Directions :

1. Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.

2. Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.

3. Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.