1 C. Cumin cumin
1 C. 1/2 teaspoon of dried parsley
1 C. 1/2 teaspoon of dried basil
° 1 vests of Worcestershire sauce
° 1/2 cup of red wine
° 1 kg of lean ground beef
° salt and pepper to taste
° 3 cans of red beans
° 3 cans of stewed tomatoes
° 2 stalks of celery, chopped
° 1 chopped red pepper
° 1/4 cup red wine vinegar
2 tbsp. chilli powder
In a large skillet over medium-high heat, cook the beef until no longer pink. Drain the fat. Salt and pepper.
In a slow cooker, combine the cooked beef, beans, tomatoes, celery, bell pepper and red wine vinegar. Season with the chilli powder, cumin, parsley, basil and Worcestershire sauce. Stir everything.
Cook on high power for 6 hours or on low power for 8 hours. Stir in the wine two hours before the end of cooking.