Yield: 8 Servings
4 tsp oil, olive
2 cup onions, chopped
1 cup celery, finely chopped
3 garlic cloves
1 lb beef, ground, lean, broiled
2 cup tomatoes, plum italian
- (canned, res, erve liquid)
2 cup tomato sauce
12 oz beans, kidney red cooked
-and drain, ed
12 oz beans, pinto cooked
2 Tbsp sugar, granulated
3 bay leaves
3 allspice, whole
1 Tbsp chili powder
1 tsp oregano, dried
1/2 tsp pepper, black freshly ground
1/4 tsp cumin, ground
1/4 tsp pepper, red ground
In medium nonstick skillet, heat oil, add onions, celery, and
garlic; cook over medium heat until softened, about 2 minutes.
Place vegetables and remaining ingredients in slow-cooker; stir
to combine. Cook on low setting 4 hours.
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