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
– — (canned, 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
freshly ground 1/4 teaspoon cumin — ground
1/4 teaspoon pepper — red ground
In medium nonstick skillet, heat oil, add onions, celery, and garlic; c ook 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.
Busted by Christopher E. Eaves <cea260@airmail.net>