This spicy beef chili is easy and amazing! Great for gatherings and events. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Full recipe found here.
Ingredients
- 1 lb coarsely ground beef chuck
- 1 tsp dried thyme leaves
- 1/2 tsp dried sage leaves
- 1 clove garlic miced
- 2 Tbsp olive oil
- 1 medium yellow onion chopped
- 1/2 shallot chopped
- 1 red bell pepper seeded and chopped
- 1/2 jalapeño pepper seeded and chopped
- 1 Tbsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 tsp ground chipotle pepper
- Salt to taste
- 1 cup burgundy wine
- 1 16oz can crushed tomatoes
- 1 16oz can black beans drained and rinsed
- 1 16oz bag corn chips
Instructions
- In a medium, hot soup pot brown the chuck with the thyme, sage and garlic.
- When browned remove and drain beef. Set aside.
- In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeño. S auté until vegetables begin to brown, about 7 to 10 minutes.
- Add chili powder, cayenne pepper, chipotle pepper, salt, and cook, stirring, until spices begin to stick to the pan.
- Add wine and cook until liquid is reduced by 1 half.
- Add tomatoes and bring to a boil. Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour.
- Serve with corn chips