Cabernet Carnivore Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | 3 tablespoons, 3 1/2 pounds, 1, 8, 3, 3 tablespoons, 2 1/2 tablespoons, 1/4 cup, Two 28-ounce cans, 3 cups, 3 cups, Two 19-ounce cans, 2, 1 tablespoon, to taste, for serving, for serving, for serving |
| Ground Sirlon or Chuck Beef | |
| 1 large Spanish onion coarsely chopped | |
| 8 large garlic cloves, minced | |
| 3 jalapeño chiles, seeded and minced | |
| Chile powder | |
| Paprika | |
| tomato paste | |
| peeled Italian tomatoes, coarsely chopped and juices reserved | |
| Black Box Cabernet Sauvignon | |
| Beef stock | |
| kidney beans, drained and rinsed | |
| 2 chipotle chiles in adobo sauce, seeded and minced | |
| Oregano | |
| Salt and freshly ground black pepper to taste | |
| Coarsely chopped cilantro, for serving | |
| Sour cream, for serving | |
| Shredded Chedder Cheese, for serving |
Directions
Instructions:
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In a large pot, heat the olive oil over medium-high heat. Add the ground meat, season with salt and pepper, and brown until fully cooked. Remove excess fat if needed.
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Add the chopped onions, minced garlic, and jalapeño chiles to the pot. Sauté until the vegetables are softened.
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Stir in the ancho chile powder, paprika, and tomato paste. Cook for a couple of minutes to enhance the flavors.
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Pour in the Black Box red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce for about 5 minutes.
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Add the chopped tomatoes along with their juices, beef stock, kidney beans, chipotle chiles, and dried oregano. Stir well to combine.
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Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for at least an hour, stirring occasionally.
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Adjust the seasoning to taste and let the chili simmer for an additional 30-40 minutes to allow the flavors to meld.
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Serve the chili hot, garnished with coarsely chopped cilantro, cheese, and a dollop of sour cream.