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Ingredients 4 teaspoons Oil -- olive
2 cups Onions -- chopped
1 cup Celery -- finely chopped
3 Garlic cloves
1 pound Beef, ground, lean -- broiled
2 cups Tomatoes -- plum Italian
reserve liquid) -- chopped
2 cups Tomato sauce
12 ounces Beans -- Kidney red
cooked and drained
12 ounces Beans -- Pinto
cooked
2 tablespoons Sugar -- granulated
3 Bay leaves
3 Allspice -- whole
1 tablespoon Chili Powder
1 teaspoon Oregano -- dried
1/2 teaspoon Pepper -- black
ground
1/4 teaspoon Cumin -- ground
1/4 teaspoon Pepper -- red ground
2 cups Onions -- chopped
1 cup Celery -- finely chopped
3 Garlic cloves
1 pound Beef, ground, lean -- broiled
2 cups Tomatoes -- plum Italian
reserve liquid) -- chopped
2 cups Tomato sauce
12 ounces Beans -- Kidney red
cooked and drained
12 ounces Beans -- Pinto
cooked
2 tablespoons Sugar -- granulated
3 Bay leaves
3 Allspice -- whole
1 tablespoon Chili Powder
1 teaspoon Oregano -- dried
1/2 teaspoon Pepper -- black
ground
1/4 teaspoon Cumin -- ground
1/4 teaspoon Pepper -- red ground
ProceduresIn 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.
Place vegetables and remaining ingredients in slow-cooker; stir to combine. Cook on low setting 4 hours.
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