So we just had this crazy snow storm down here in Atlanta and since the roads were iced up there wasn't anything to do but to make chili. I love chili. I love all types of chili. Chili with ground beef, turkey chili, chicken chili, bean chili, bean-less chili and even a vegetarian chili. The chili I made the other day has wine in it. Yummy red wine.
What you'll need:
2-3 pounds lean ground beef
1-2 large onions, chopped
6 cloves of garlic, finely chopped
1 Tbsp dried ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder or fresh chili peppers
1-2 Tbsp molasses or honey
2-3 (14 1/2oz) cans beef broth
1 (15oz)can tomato sauce
1 (14.5oz) can diced tomatoes
1 (28oz) can tomato puree
1 can each black beans and kidney beans, rinsed and drained
Coarse salt and fresh ground pepper
Garnish
Sour Cream
Grated cheddar cheese
Chopped green onions
Heat a large heavy bottom pot or dutch oven over medium high heat for 2 to 3 minutes. Saute the beef, onions, and garlic until the meat is no longer pink. I like to cook the beef, onions and garlic in a separate cast iron just so I can drain the fat from the beef.
Next you're going to add the beef broth, tomatoes, cumin, oregano, chili powder, salt and pepper.
Stir to combine all the ingredients. Bring to a light boil over medium high heat. Reduce heat to low and simmer, cover. Stirring occasionally for the next 3-4 hours.
Half way through I like to check the liquid level on the chili. This is where you can add some more beef broth or water but I like to add red wine. I normally add anywhere from 2 to 2 1/2 cups of red wine. Stir and cover.
Around the last 30-45 minutes of cooking add the beans and continue to simmer.
Like most stews, the flavors develop as the dish sits. So after the chili cools down, refrigerate overnight or up to 2 days so the flavors marry. I myself like to eat the chili right away, I'm not much of a waiter.
You can garnish the chili with sour cream, cheese and green onions or in a bread bowl or with some crackers.
Enjoy!
Missy
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