Chili II

Chili II

46 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
CDARLENE
Recipe by  CDARLENE

“This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef.
  2. Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.
  3. Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly.
  4. Cover and simmer on lowest heat for 45 to 90 minutes.

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Reviews (46)

Rate This Recipe
Aspiring Chef Rita
9

Aspiring Chef Rita

Excellent - didn't change a thing except for using red kidney beans instead. No more package mixes for me!!!! Update - made this again - teenagers love this chili - I didn't have good drinking wine on hand today but the Holland House Red Cooking Wine was passable for this recipe - I think the heat in this chili negates the wine flavor!!! I've also been adding more tomatoe paste since my family and guests like a thicker sauce and is good for the way they eat the leftovers. When I serve this I've been putting out small dishes of diced onions, shredded cheddar cheese or american and sour cream. Everyone seems to enjoy making their own creations. Definitely put out some bread - a salad goes well with this also - especially if you like your chili spicy. - When we are lucky enough to have leftovers the kids love to just heat this up making a sandwich on white bread or hambuger rolls with a thin slice of onion and melted cheez whiz - messy but soooo good. Again Cathie - thanks - this is the only chili I ever make now.

Patricia Powell Norton
7

Patricia Powell Norton

This was SO BLAND that I was afraid din din was a dud BUT I went to my other chili recipe (by BOB) and added all the good stuff and just a half a cup of beer since I had already added the wine. Once you get Bob's chili recipe it's hard to go a-stray. *thumbs down* sorry..but ty

~TxCin~ILove2Ck
6

~TxCin~ILove2Ck

This was alright. I prefer a LOT more spice in mine however, maybe it's a Texas thing? I did cook this for 4 hours for flavor. It was thin so I used up the rest of the can of tomato paste (6 oz.) as other reviewers suggested the last thirty minutes of cooking. It could have been more tomatoey tasting. I didn't have black beans so I used a can of ranch style beans and a can of dark kidney beans. This was pretty good, but I just couldn't give it 4 star, it needed way too many changes. Not bad at all, but we prefer a lot more spice and much much more chili peppers. Way too bland for our tastes. I served this over a bed of cooked spaghetti pasta and topped it with shredded colby/mj cheese. Hubby and son like chopped onion on theirs too. I won't bother even trying to make this again. We liked It's Chili by George far better.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 4616 mg
  • 185%

Based on a 2,000 calorie diet

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