Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I like this chili because its easy, and its tasty. Plain and simple. I use it in my restaurant and everyone seems to enjoy it. Give it a shot. It's dirt simple. Yes I use White Wine. No I am not a crack pot. Also. I get a lot of comments on the heat....both ways. Some people love it, some don't. It's the chipotle that do it. I gave close to the same ratio that I use, but you can use more or less or not at all.

Ingredients Nutrition

Directions

  1. Sear the beef on very high heat in your largest wide pot, or a seperate skillet. Stir every 2 minutes or so. You want brown crust, not just for the beef to turn that dull grayish brown.
  2. When the beef is almost cooked through. Kill the heat and find something to prop the pan up on a tilt. Rake the beef to the top side and allow all the fat to run to the bottom. Remove it.
  3. Return to high heat and add your garlic and your onions. Allow to sweat and become fragrant.
  4. Add the wine to the pot, along with all of your salt and spices.
  5. Bring to a rapid boil, then lower the heat to a medium. Add in the beef base.
  6. After about 15 minutes, add the tomato product and all of your chiles, followed by the water. This will give you a little room to simmer for a while without the chili being so thick that it wants to burn on the bottom. Simmer for 30 minutes.
  7. Add your pulverized frito chips and simmer for 20 minutes.
  8. Let stand for 20 minutes with no heat.
  9. Garnish with shredded cheddar, and minced red onion.
  10. Serve with warm tortillas, or more corn chips.

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