Red Chili
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
- 2 lbs ground beef
- 2 cups diced onions
- 2 tablespoons mince garlic
- 1 cup dry white wine
- 1⁄4 cup chili powder
- 3 tablespoons cumin
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 2 tablespoons beef base, paste
- 2 (12 ounce) cans diced tomatoes with juice
- 1 (8 ounce) can diced green chilies
- 1 (4 ounce) can chipotle chiles in adobo
- 3⁄4 cup Fritos corn chips, pulverized
- 2 cups water
- 2 cups shredded cheddar cheese
- 1 cup minced red onion
directions
- 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.
- 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.
- Return to high heat and add your garlic and your onions. Allow to sweat and become fragrant.
- Add the wine to the pot, along with all of your salt and spices.
- Bring to a rapid boil, then lower the heat to a medium. Add in the beef base.
- 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.
- Add your pulverized frito chips and simmer for 20 minutes.
- Let stand for 20 minutes with no heat.
- Garnish with shredded cheddar, and minced red onion.
- Serve with warm tortillas, or more corn chips.
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RECIPE SUBMITTED BY
I am a graduate of the Culinary Institute of America. I am currently living and cooking in the city of Tulsa. My wonderful girlfriend and I are trying to get healthy so I'm tracking a lot of my recipes here for the nutritional facts. Neat, huh? Feel free to contact me