1 lb lean ground beef
1 onion, diced
2 stalks of celery, diced
3 cloves of garlic, minced
1 cup mushrooms, sliced
Salt and Pepper
1 28 oz can diced tomatoes
3 15oz cans of beans, your choice (I like 1 can of red kidney beans and 2 cans of navy. Black beans, pinto, chickpeas...use whatever you like)
1 can tomato paste
1 tbsp chili powder
1 tsp cumin
1 1/2 tsp VE Poco Picante Salsa Spice (Medium) or crushed red chilies or diced jalapeno pepper
1/2 cup frozen corn
1 tbsp brown sugar
1 tbsp balsamic vinegar
In a large pot over medium-high heat, brown the ground beef. Add the onion, celery, garlic, and mushrooms. Continue until the beef is brown and the veggies are soft. Season well with salt and pepper. Add the can of diced tomatoes and tomato paste, cumin and chili powder (and Poco Picante Salsa Mix if you're using it.) Once you stir this in, turn your heat down to low. Let this sit and simmer for at least an hour.
In the last ten minutes of cooking stir in some frozen corn, brown sugar and balsamic vinegar. Taste and adjust seasonings before serving.
*Adapted to the Slow Cooker : Brown all the meat and veggies in a frying pan, then add to the slow cooker. Add all the beans, tomatoes, tomato paste and spices and turn on high for 4-5 hours or low 6-8 hours. A few minutes before eating, stir in the frozen corn, brown sugar and balsamic.
