Spicy Beef Chili
1/13/2016, 10:52 a.m.
- 1 pound coarsely ground beef chuck
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried sage leaves
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, chopped
- 1/2 shallot, chopped
- 1 red bell pepper, seeded, chopped
- 1/2 jalapeno pepper, halved, seeded chopped
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon ground chipotle pepper, or to taste
- Salt, to taste
- 1 cup Gallo burgundy wine
- 1 (16 ounce) can crushed tomatoes
- 1 (16 ounce) cans black beans, drained and rinsed
- 1 (16 ounce) bag corn chips
- 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.