The Ultimate Slow Cooked Chili - cooking recipe

Ingredients

2 tablespoons olive oil, divided
2 pounds lean ground beef
1 onion, chopped
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 (15 ounce) cans pinto beans
2 (15 ounce) cans ranch-style beans
2 (15 ounce) cans white kidney beans (cannellini)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato(R))
1 green bell pepper, chopped
2 stalks celery, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon brown sugar
1/2 cup red wine (optional)

Preparation

Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)