Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

Found this recipe in some newspaper years ago. We love it. Won at our church chili cook-off two years in a row. Highly recommend serving with the optional items listed below. Unsure of yield.

Ingredients Nutrition

Directions

  1. Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
  2. Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
  3. Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
  4. Serve over rice with options to add scallions, sour cream and cheese.

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