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
• 2 , 15 ounce
• 2 , 15 ounce
• 1 , 15 ounce
• 1 , 14.5 ounce
• 1 , 7.75 ounce
• 2 stalks celery , chopped
• 1 green bell pepper , 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
• 0.5 cups red wine , Optional

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, onion, and garlic; cook and stir until beef browned and crumbly, about 10 minutes. Drain and discard grease. Transfer beef mixture to a slow cooker; season with salt and black pepper.
2. 2 Stir remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, celery, green bell pepper, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar into beef mixture. Cover slow cooker.
3. 3 Cook on High for 4 hours; stir in red wine. Continue cooking for 2 hours more. (Or cook on Low for 8 hours.)

Nutrition per serving