Ingredients
2 large onions, chopped2 tablespoons olive oil3/4 cup white wine or beef broth2 pounds lean ground beef (90% lean)1-1/4 cups crushed tomatoes1 can (8 ounces) tomato sauce1/3 cup tomato paste4 garlic cloves, minced2 teaspoons dried oregano1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon pepper1 cup raisins1 medium green pepper, chopped3/4 cup pimiento-stuffed olives, coarsely chopped2 tablespoons chopped seeded jalapeno pepperHot cooked brown rice
Preparation
In a large skillet, cook onions in oil over low heat for 15-20 minutes or until brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
In the same skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through.
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
