Red Wine Chili
Need to recharge your batteries after a long day? Make a date with this award winning chili recipe. Red Wine Chili is a hearty option for a growling stomach.
Cooking Time2 hr 25 min
Ingredients
- 2 pound boneless beef chuck roast, cut into 1 inch cubes
- 2 large onions, chopped
- 3 stalks celery, cut into 1 inch pieces
- 1 large green bell pepper, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 1 cup sliced fresh mushrooms
- 2 jalapeno peppers, chopped
- 4 cloves garlic, minced
- 3 tablespoon olive oil
- 2 tablespoon cocoa
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon pepper
- 1 tablespoon molasses
- 1/2 cup Burgundy or other dry red wine
- 2 can (16-ounce) whole tomatoes, undrained and chopped
- 1 can (16-ounce) kidney beans, drained
- 1 can (16-ounce) can garbanzo beans, drained
- Shredded Cheddar cheese
- Spicy Sour Cream Topping (see below)
Instructions
- Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns.
- Drain and return meat mixture to Dutch oven.
- Stir in cocoa and next 13 ingredients.
- Bring mixture to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.
- Serve with Spicy Sour Cream Topping and shredded cheese.
Spicy Sour Cream Topping
- 8 ounce carton sour cream
- 1/3 cup salsa
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon curry powder
- Dash of ground red pepper
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Combine all ingredients; cover and chill.
- Serve with chili.