Muscle-Bound Chili
Ingredients:
2lbs extra lean ground beef
1/2 teaspoon ground black pepper
2 medium sweet onions, finely chopped
1 tablespoon chopped garlic
2 cans (15oz each) no salt diced tomatoes
1 can (15oz) no salt kidnet beans, rinsed and drained
1 can (6 oz) unsalted tomato paste
1/2 cup water
1/4 cup red wine (such as cabernet sauvignon)
2 tablespoons chili powder
1/2 teaspoon ground red pepper
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
*My only change is to also add a large can (30oz) tomato sauce. It is way too chunky without it, in my opinion.*
How to make it:
In a large skillet, combine the ground beef and black pepper. Cook over medium-high heat for 4 minutes, or until no longer pink. Drain and set aside.
In a large pot, combine the onions and garlic. Cook on medium-high heat for 2 to 3 minutes, or until the onions are translucent.
Add the ground beef and the rest of the ingredients to the pot. Bring to a boil, stirring occasionally. Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
My mom bought be this Paula Deen Stock Pot for my birthday and I haven't had a chance to use it. It is much bigger than I thought it was.
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I found this wine for $4 at Sam's Club. I don't like to use good wine for cooking because you can't really taste it anyway, so I always go for the cheap stuff.
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Onions and garlic simmering.
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Finished product. Topped with cheese and sour cream. Yum.
You should try this. You'll like it.
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