Italian Beef Chili - cooking recipe

Ingredients

1 tbsp olive oil
1 1/2 lb ground beef
1 None large onion, finely chopped
3 cloves garlic, minced
1 tsp dried chili flakes
1/2 cup dry red wine
1/2 cup beef stock
2 None red peppers, finely chopped
2 cups tomato puree
2 None small zucchini, finely chopped
1 (13.5 oz) can cannellini beans, drained, rinsed
1/4 cup fresh small basil leaves, chiffonade

Preparation

Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
Add zucchini and beans. Cook on low for 1 hour.
Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.