Jalapeno, chipotle and burgundy wine add some spice to this beef chili.
Directions for: Spicy Beef Chili
Ingredients
1 lb(s) coarsely ground beef chuck
1 tsp dried thyme leaves
tsp dried sage leaves
1 clove garlic, minced
2 Tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, chopped
shallot, chopped
1 red bell pepper, seeded, chopped
jalapeno pepper, halved, seeded, chopped
1 Tbsp chili powder
tsp cayenne pepper, or to taste
tsp ground chipotle pepper, or to taste
Salt, to taste
1 cup Gallo burgundy wine
1 16-oz can crushed tomatoes
1 16-oz can black beans, drained and rinsed
1 16-oz bag corn chips
Directions
1. 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 jalapeno. Saute 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 Gallo burgundy 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. Chili may be made, up to 2 days in advance and kept covered and refrigerated. Reheat to serve.
Source and Credits
Courtesy of Food Network Kitchen
See more: Vegetables, Beef, Beans, Hot and Spicy, Tomatoes