Difficulty: Beginner

Serving: 4–6 

Prep time: 15 min

Cooking Time: 6–8 hrs

Refrigeration/Marination Time: 0 min

INGREDIENTS:

• 1 lb lean ground beef 
• Salt and freshly ground pepper, to taste
• 900 ml (2 cans) kidney beans
• 660 ml (1 jar) Stefano tomato basil sauce 
• 635 ml (1 jar) Stefano meat sauce 
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 30 ml (2 tbsp) chili powder
• 5 ml (1 tsp) ground cumin
• 1 dash Worcestershire sauce

Preparation:

1. In a large pot, cook the ground beef over medium-high heat until browned. Drain excess fat and season with salt and pepper to taste.
2. In a slow cooker, combine the cooked beef, kidney beans, tomato basil sauce, meat sauce, celery, and red bell pepper. Season with the chili powder, cumin, and Worcestershire sauce. Stir to distribute ingredients evenly.
3. Cook on High for 6 hours or Low for 8 hours. Serve.