Beef Mushroom Red Chili
"This beef and cremini mushroom chili has a rich red color and amazing deep flavor from its spices and Black Box Red Blend wine. It is topped with sour cream and crispy onions. No beans needed here!"
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil | 2 Tbsp, 12 oz, 3 lbs, 1/2 cup, 6, 1 Tbsp, 1 Tbsp, 1 tsp, 1 tsp, 1 tsp, 1 and 1/2 tsp, 1/2 tsp, 1 cup, 2 cups, 2 cans, 2 Tbsp, 1 Tbsp, 1 and 1/4 cup, 1/2 cup, 1/4 cup |
| cremini mushrooms | |
| ground beef | |
| chopped yellow onion | |
| cloves garlic, minced | |
| ground cumin | |
| chili powder | |
| cayenne pepper | |
| dried thyme | |
| dried oregano | |
| sea salt | |
| black pepper | |
| Black Box Red Blend wine | |
| unsalted beef broth | |
| chili style diced tomatoes, 14.5 oz each | |
| tomato paste | |
| brown sugar | |
| sour cream | |
| crispy fried onions | |
| chopped fresh Italian parsley |
Directions
In a large pot, heat olive oil over medium heat. Add mushrooms and sauté for 5 minutes. Remove mushrooms from pot and set aside.
Add ground beef, onion and garlic to the pot. Add cumin, chili powder, cayenne pepper, thyme, oregano, salt and pepper. Cook until beef is browned, about 8 minutes, stirring halfway through.
Add the cooked mushrooms back to the pot.
Stir in Black Box Red Blend wine, beef broth, diced tomatoes, tomato paste and brown sugar.
Reduce heat to medium-low. Let chili simmer for 1 hour, stirring the pot every 15 minutes.
To serve, ladle chili out in bowls and top each bowl with sour cream and crispy fried onions. Sprinkle with parsley.
Makes 8 – 10 servings.