Italian Beef Chili

• 1 tbsp olive oil
• 1 1/2 lb ground beef
• 1 None large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried chili flakes
• 1/2 cup dry red wine
• 1/2 cup beef stock
• 2 None red peppers, finely chopped
• 2 cups tomato puree
• 2 None small zucchini, finely chopped
• 1 (13.5 oz) can cannellini beans, drained, rinsed
• 1/4 cup fresh small basil leaves, chiffonade

1. Heat oil in a large frying pan over medium-high heat. Cook beef and onion, stirring, until beef is browned. Add garlic and chili. Cook, stirring, until fragrant. Add wine and bring to a boil. Boil for 1 min, or until liquid is almost evaporated. Transfer to a 5 quart slow cooker.
2. Stir in stock, peppers and tomato puree. Cook on low for 5 hours.
3. Add zucchini and beans. Cook on low for 1 hour.
4. Just before serving, stir in 1/2 the chiffonade basil. Season to taste. Serve sprinkled with remaining basil.

olive oil, ground beef, onion, garlic, chili flakes, red wine, beef stock, red peppers, tomato puruee, zucchini, cannellini beans, fresh small basil

Taken from recipes-plus.com/api/v2.0/recipes/32876 (may not work)