Drunk Chili
It's a well-known fact that everything is better with wine...and this Drunk Chili is no exception. This slow cooker chili heats up in a red wine bath, resulting in tender and delicious meat...and don't forget to save some wine for the chef!
Cooking Time4 hr
Cooking MethodSlow Cooker
Ingredients
- 1 pound ground round
- 1 cup chopped onion
- 1/2 cup green bell pepper, chopped
- 1/2 cup dry red wine
- 1 tablespoon chili powder
- 1 teaspoon granulated sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 can (about 15 ounces) kidney beans, undrained
- 1 can (about 14.5 ounces) tomatoes with peppers
- 6 tablespoons extra sharp Cheddar cheese, grated
Instructions
- Cook ground round in a large non-stick skillet over medium-high heat until brown, stirring to crumble. Add onion, bell pepper, wine, chili powder, sugar, cumin, salt, and garlic. Cook until onion is tender.
- Place meat mixture in a slow cooker and stir in beans and tomatoes. Cover with lid and cook on low heat until heated through.
- Sprinkle with cheese before serving.
