Ingredients
- 1 1/2 lbs ground sirloin or chuck (whichever you prefer) shopping list
- salt and pepper to taste shopping list
- little more than a dash of celery salt shopping list
- 1 can light red kidney beans (with all juice) shopping list
- 2 cans of Bush's spicy hot chili beans with all juice (believe me, it's not too much) shopping list
- 3 cans of Mexican Style stewed tomatoes with all juice and cut into bite-size pieces shopping list
- 1/2 of a bunch of celery, chopped shopping list
- 2 large luscious red peppers, chopped shopping list
- 1 red onion (yes, red) shopping list
- 1/2 cup red wine vinegar shopping list
- 3 tbsp chili powder shopping list
- 2 tsp ground cumin shopping list
- 2 tsp dried parsley, or a little more fresh if you're ambitious shopping list
- 2 tbsp dried sweet basil or once again, more of fresh basil, if you're overly ambitious shopping list
- 2 tbsp worcestershire sauce shopping list
- 3/4 cup sweet red wine (I use Shiraz) shopping list
- 1/3 cup fresh cilantro shopping list
How to make it
- In large stockpot, cook ground sirloin until evenly browned and season to taste with salt and pepper
- Chop your veggies while the beef is browning
- Cut the stewed tomatoes into smaller pieces, if you'd like
- Add all dry or fresh spices to sirloin and mix well
- Add beans, tomatoes, celery, red bell peppers and red wine vinegar
- Mix well and bring to almost a boil...barely bubbles. :)
- Reduce heat to low and simmer for at least 6-8 hours and add the wine within the last hour
- This is very good the first day, excellent the second day and by the third day, even if it's just you, there probably won't be any left. :)
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- dooley Crossroads, TX
- morninlite Kalamazoo, MI
- kimbercuddles Navarre, FL
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" It was excellent "