ANTI-SUPERBOWL CHILI RECIPE
Ingredients:
- 1 cup diced red onion
- 1 pound ground beef, lean
- 1 red bell pepper, diced
- 2 cloves garlic, finely minced
- 1 can (4 ounces) chopped mild green chili peppers
- 1 large can (28 ounces) whole peeled tomatoes
- 1 can (15 ounces) pinto beans or kidney beans, drained and rinsed, optional
- 1 1/2 tablespoons chili powder
- 2 teaspoons salt (and more to taste)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon black pepper
- 1 teaspoon Tabasco (or other pepper sauce)
- 3/4 cup Red table wine
- 1-3 cups of Beef stock
- 1/2 cup Vegetable stock
- Garnish - red onions, sour cream, cheddar cheese
Preparation:
In a large skillet over medium heat, brown the ground beef with onions. When beef is no longer pink, add the garlic and bell peppers, season with some salt and cook, stirring, for 2 minutes longer. Add beef to a stockpot along with chili peppers, tomatoes, beans (if using), and seasonings. Add half of the beef stock and the wine. Using a spoon or potato masher break up the tomatoes. Reduce heat to medium-low and bring to a simmer. Simmer the chili, uncovered, for 15 minutes stirring occasionally. Add the rest of the beef stock and simmer 15 minutes more, stirring occasionally. Add vegetable stock and simmer for about 15 to 20 minutes longer. Garnish with red onions, sour cream & cheese.
