This chili has been a staple at our table for a long time. It is hearty and full of rich flavours. Make sure to start the chili about 3 hours before you plan to eat it, as it simmers for a long time to develop the deep, satisfying taste. As kids we were always served chili over rice, which is a great full meal. However, it is also fantastic with a side of fresh Dutch Oven No-Knead Bread. I like to top chili with sour cream and cilantro; the boys always add shredded cheese. No matter what you serve it with, it is sure to please any crowd. Also, chili always seems better the next day, reheated!
Serves 12
Ingredients:
1/4 cup olive oil
2 lbs lean ground beef
2 medium carrots diced
2 ribs celery diced
1 large yellow onion diced
4 large cloves of garlic minced
2 tbsp all purpose flour
2 cup2 dry red wine (I use a Shiraz)
2 - 796ml tins of diced tomatoes
1/2 - 156ml tin tomato paste
cup water
1 - 540 ml tin black beans
1 - 540ml tin red kidney beans
6 tbsps chili powder
2 tbsp cumin
3 tbsp oregano
1 tbsp black pepper
1 tsp salt
2 tbsp white or brown sugar
Optional garnishes: sour cream, cilantro, grated cheese, pickled jalapenos
Directions:
1. Heat olive oil in a dutch oven, or other large pot, over medium high heat (8 out of 10)
2. Brown beef thoroughly and cook until the only remaining mosture is oil
3. Reduce heat to medium (6 out of 10) add carrot, onion and celery then saute for 10 minutes, stirring frequently
4. Add garlic and saute another 5 minutes, then add all herbs and spices, plus the sugar, stir to combine
5. Sprinkle flour over meat and veggies, stir to combine and continue stirring for 4 minutes
6. Add red wine to deglaze, stirring up any spots stuck to the bottom of the pan - stir for 3 minutes to reduce
7. Pour in diced tomatoes, tomato paste and water, bring to a boil and cover
8. Reduce heat to low (2-3 out of 10) and simmer 1 hour, stirring and checking occasionally to adjust liquid levels (if low, add a bit more water at a time)
9. After 1 hour, add the beans and continue to simmer another hour, stirring occasionally
10. Chili is ready when it is thick and rich looking (see photo below)
Notes:
I use ground beef, but ground turkey or lamb is an excellent substitute
If you are opposed to the addition of the wine, omit it and use 6 tbsps of worcestershire sauce - added with tomatoes
This is a fairly mild chili, so if you would like more heat, add some chopped fresh or pickled jalapenos at the vegetable saute stage
This recipe halves nicely (just use one tin of beans) or store leftovers in an airtight container in the fridge for 4 days or the freezer for 6 months
Nutrition Facts
Serving size: 1.5 cups
Servings: 10
Calories378
Total Fat 13.2g 17% Saturated Fat 5g 25% Cholesterol 53mg 18% Sodium 331mg 14% Total Carbohydrate 24.5g 9% Dietary Fiber 6.6g 23%
Total Sugars 10g Protein 23.4g Calcium 60mg 5% Iron 5mg 28% Potassium 817mg 17%
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Process Photos
Refer to each photograph below for reference, as you are cooking.
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