Beef chili

0 likes 0 comments Recipe by Bobby Keillor

Ingredients for Large pot of chili

1 lb (500G) Extra Lean ground beef
1 large onion, finely chopped
1 large carrot, chopped
1 stalk of celery, chopped
1 red bell pepper, chopped
2 cloves minced garlic
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 can (28oz/796ml) diced tomatoes
1 can (540ml) black beans, drained and rinsed
1 can (540ml) red kidney beans, drained and rinsed
1 Cup frozen corn
1 can (156ml) tomato paste
2 TBSP brown sugar
1/4 Cup red wine
2 TBSP W sauce
pinch of cayenne pepper
salt and pepper
olive oil

65 min · Easy

Directions

1. Heat olive oil in a large saucepan or dutch oven, over medium-high heat. Add beef, onion, carrot, celery and red pepper, salt and pepper and saute, breaking up beef with a spoon, for 7 - 8 minutes or until the beef is no longer pink.

2. Add garlic, chili powder, cayenne, cumin and oregano; saute for 15 seconds or until fragrant.

3. Add tomatoes, beans, corn, tomato paste, brown sugar, W sauce and red wine; bring to a boil. Reduce heat and simmer, stirring occasionally for 30 minutes or until thickened. Season with more salt and pepper as desired.

4. Serve with sour cream and shredded cheddar cheese. You can also add fresh green onions.

main courses September 19, 2020 22:18