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1/2 cup onion -- chopped
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic -- minced
15 ounces kidney beans -- undrained
14 1/2 ounces Mexican-style stewed tomatoes with jalapeņo peppers and spices -- undrained
6 tablespoons reduced fat extra sharp cheddar cheese -- shredded
Cook the ground round in a large nonstick skillet over medium-high
heat until brown, stirring to crumble. Add chopped onion and the next
7 ingredients (onion through garlic), and cook for 7 minutes or until
onion is tender. Place meat mixture in a slow cooker, and
stir in beans and tomatoes. Cover with lid, and cook on low-heat
setting for 4 hours. Spoon into bowls; sprinkle with cheese.
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