Chili II

Chili II


"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."


55 m servings 342 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 51 Ratings


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...

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. ...

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....

UPDATE! I still love the recipe, but realized I've modified it a bit. I cut out the salt altogether and drain and rinse the beans. -- I found this recipe last year and made it about 5 times ...

I wanted to update this. I wrote this review several years ago. This is clearly our favorite chili. We make it time and time again, and make it exactly as is. I love the flavor of the sundrie...

I added a 14 oz. can of beef broth, instead of 12 oz. as the recipe said (no big deal) and omitted the sage. This has a nice rich taste, possibly because of the beef broth and wine. You may wa...

I make this recipe all the time. I have been using it for several years. I make it spicier than called for and then I serve it with sour cream, cheese, onions and cilantro on the side. The cilan...

very good. I made mine a bit spicer. I prefer chili with no cilantro.

That is was pretty good. I added 1/4 tsp cumin because I like the taste, but kept everything else the same. I like a mild chili so this one was perfect. I liked the balsamic vinegar. To thicken ...