Best Ever Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tsp olive oil1 whole carrot, diced1 celery stalk, diced1 half large yellow onion, chopped1 whole hatch chile, diced (could use canned if fresh not in season)1/2 red bell pepper, chopped1/4 cup tomato paste4 cloves garlic, mincedapprox. 1 glass (or cup) red wine1.5 cups chicken stock1 cup water2 cups cooked pinto beans with liquid (could use canned)1 large tomato, fresh, chopped2 Tbsp chili powder (or to taste)2 tsp cumin (or to taste)1 tsp black pepper1 tsp oreganosalt, to taste
In a large dutch oven, add 1 tsp of olive oil and sauté chopped onions, carrot, and celery. Add a pinch of salt, and cook until onions are translucent. Remove from pot and set aside. Cook hatch chili and red bell pepper until softened, then remove from pot and set aside with other vegetables. Add second teaspoon of olive oil and brown ground beef in the same pot. Add salt and pepper, and brown until quite browned, stirring frequently to scrape up browned bits from the bottom of pot. Remove cooked beef from pot and set aside with vegetables. Return pot to medium high heat and "de-glaze" the pot with the red wine. Scrape the bottom of pot with a wooden spoon to bring up the brown bits. Add tomato paste and stir. Add garlic. Stir until tomato paste and garlic is well incorporated with the wine. Add all the vegetables and meat back into the pan, add chicken stock, water, and beans and bring to a light boil. Add the tomato, chili powder, cumin, oregano and cook on medium low for three hours. Taste near the end and adjust seasoning. Makes 6 to 8 servings.
Serving Size: Makes 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEGOLAMB.
Serving Size: Makes 6 to 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEGOLAMB.
Nutritional Info Amount Per Serving
- Calories: 235.9
- Total Fat: 10.9 g
- Cholesterol: 33.3 mg
- Sodium: 500.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.3 g
- Protein: 12.8 g
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