4-6 cans organic kidney beans (drained)
1 large organic green pepper, chopped
1 large onion, chopped
8-12 cups chopped organic tomatoes (fresh or jarred)
8 cloves garlic, minced
2 tsp cumin
2 tsp oregano
2 tsp basil
2 tsp turmeric
4 tsp chili powder
2 tsp sea salt
6 TBSP (1/3 cup + 1 TBSP) red wine vinegar
Use a large crock-pot (mine is 6.5 qt.), and turn it on the low setting. Crumble ground chuck into the bottom of the crock-pot to start cooking while you drain the cans of beans and tomatoes and chop the pepper, onion, and garlic. After all the ingredients have been added, stir well. Cook on low for 7-9 hours, or on high for 4-5 hours.
Serve over Fluffy Brown Rice, with grated sharp cheddar cheese on top.
(Optional additions: 1-2 cups corn, 1-2 cups black beans)
Adapted from A Year of SlowCooking