Roman Red Wine Rosemary Chili
"My secret recipe for an Italian-inspired chili, inspired by my Nonna Maria Luisa’s recipe from Rome. A hint of rosemary and red wine, give this chili a touch of Roman flavor."
Ingredients
| Ingredient | Quantity |
|---|---|
| olive oil | 2 TBS, 2, 1, 2 TBS, 1 lb, 1 cup, 28 oz, 3 15-oz cans, 3 TBS, 1 TBS, 2 tsp |
| onions | |
| green bell pepper | |
| minced garlic | |
| lean ground beef | |
| Black Box Wines Cab Sauv | |
| crushed tomatoes | |
| Northern White Beans | |
| chili powder | |
| dried crushed rosemary | |
| smoked paprika |
Directions
- 2 tablespoons olive oil
- 2 yellow or white onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 TBS minced garlic
- 1 lb lean (at least 80/20) ground beef
- 1 cup red wine (Black Box Wines Deep and Dark Cabernet Sauvignon)
- 1 (28 oz) can crushed tomatoes
- 3 (15 oz) cans Northern white beans
- 2 to 3 tablespoons chili powder
- 1 TBS dried crushed rosemary
- 2 teaspoons smoked paprika
- Salt and pepper, to taste
- Beef broth (optional)
In a large skillet, heat oil then add onions, bell peppers and garlic . Saute 4 to 5 minutes.
Add ground beef and cook until browned.
Pour in red wine, and turn up the heat to high until it boils, scrape the pan and keep stirring, then reduce to low heat.
Add the rest of the ingredients, cover and simmer 1 hour, stirring occasionally. Serve topped with melted mozzarella and a spoonful of sour cream.
Shredded mozzarella cheese, sour cream