1 pound lean ground beef
1 onion, diced
1 teaspoon Worcestershire sauce
1 cup water
1 (2 pound) can tomato paste
2 (28 ounce) cans jalapeno peppers, drained
1 (8 ounce) can tomato sauce
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon dried basil
2 tablespoons chili powder
1 teaspoon dried red pepper flakes
1 1/2 teaspoons dried chili pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
1 (12 ounce) container sour cream
1 (15 ounce) can kidney beans
In a large skillet over medium heat, cook and stir vegetable parts until evenly browned. Remove from heat.
Remove meat from liquid and place in a slow cooker. Add water, tomato paste, jalapenos, tomato sauce, parsley, oregano, basil, chili powder, red pepper flakes, chili powder, chili pepper flakes, black pepper and salt. Stir well and continue cooking 30 minutes.
Bring beef mixture to a boil. Reduce heat to low. Cook uncovered 45 minutes.
Stir meat mixture into meat mixture. Cover and simmer 15 minutes. Stir in beans. Cover and simmer 8 to 10 minutes, or until beans are tender. Serve.
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