Red Wine Chili

Chef Karen B.'s Note:

I created this recipe when I owned a small cafe in SLO, CA. It is simple and rich and everyone told me it was good, so I believed them and have been making it ever since.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1 1/2 lbs ground beef (15% fat)
• 1 tablespoon olive oil
• 1 chopped green bell pepper
• 1 chopped small white onion
• 1 minced garlic clove
• 1 (1 1/4 ounce) package chili seasoning mix
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 (16 ounce) can diced tomatoes
• 1 (16 ounce) can ranch-style pinto beans
• 1 (16 ounce) can kidney beans (rinsed)
• 2 cups red wine
• salt
• pepper
• 1 -2 tablespoon sugar

Directions:

1. Saute onions and bell peppers in olive oil until tender.
2. Add ground beef and brown slowly over low heat, stirring often.
3. Add garlic and cook until ground beef is thoroughly cooked.
4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
5. Bring to a boil, then reduce heat and simmer for 3 hours.
6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
7. Best served with a dollop of sour cream and chopped green onions.

Reviews

[Nesssieee]

This chili is delicious! Part of my job is presenting wines in differ dishes. I made one of the chilis with a Chambourcin (Midwest dry red wine) and another chili with a Norton (Midwest dry red wine). Both were excellent!!! The chili with the Chambourcin was a little sweeter and the chili made with the Norton was a little more "full-bodied"

[maddie0123]

Excellent recipe!