The Ultimate Slow Cooked Chili

• 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) cans pinto beans
• 2 (15 ounce) cans ranch-style beans
• 2 (15 ounce) cans white kidney beans (cannellini)
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can Mexican-style stewed tomatoes
• 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato(R))
• 1 green bell pepper, chopped
• 2 stalks celery, 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
• 1/2 cup red wine (optional)

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

olive oil, lean ground beef, onion, garlic, salt, pinto beans, beans, white kidney beans, tomato sauce, tomatoes, tomato sauce, green bell pepper, stalks celery, chili powder, worcestershire sauce, balsamic vinegar, garlic, ground cumin, parsley, basil, brown sugar, red wine

Taken from www.allrecipes.com/recipe/234895/the-ultimate-slow-cooked-chili/ (may not work)