Chili is good for winter. It’s alot like soup – that hot mix in your belly warms you up! If you like medium heat, I have a “toasty” addition for this that will take this fairly mild chili to medium heat. (And it still tastes great without the medium-heat addition!). I like to top mine off with cheese. (Sour cream works well, too!)
1 pound of grass-fed beef
1 tbl oil (I used coconut)
1 chopped onion
1 chopped green pepper
2 cloves of garlic, minced
1/2 c red wine (beer also works well … but I have a hard time finding appropriately sourced. Make sure the wine is DRY not sweet!)
1 28oz can of tomatoes (whole peeled or diced)
1 can of water – 28 oz
2 1/2 cups of cooked (properly prepared!) beans
2 tsp salt
1 1/2 tsp chili powder
1 chopped chipotle pepper *optional*
1 tsp of adobo sauce *optional*
Heavy pot or dutch oven
Melt the oil in your pot or pan, then saute your ground beef, breaking it apart as you cook it. This will take about 10 minutes, depending on the weight of the pot, temperature of the beef, etc. Cook it all the way through.
Once the beef is cooked, remove the beef from the pan with a slotted spoon. You want the grease/fat to stay in the pan for the next step.
Reheat your oil/grease (if it cooled at all), then add your onion and green onion. Saute for about five minutes.
Once the color is fading from your veggies, add the garlic. It is important to add the garlic later as it burns easy.
Cook for another 2-3 minutes until the garlic becomes fragrant, and you notice the garlic might start to brown any minute.
Immediately dump your wine (or beer) in the pot and start scraping up all the brown bits from the bottom of the pain. I find that the wooden spoon works best. (This process is called deglazing the pan.)
After the alcohol of choice has stopped sizzling/steaming, add back the cooked beef, cooked beans, canned tomatoes and water. (What I basically do is dump the tomatoes into the pot, then fill the can up with water, and add that.)
You can also add in your spices – salt, chili powder. If you a little heat (and the *smoky* flavor), add in one chopped chipotle and teaspoon of adobo sauce. If you aren’t sure, but would like to give it a try, you can put only half of the pepper and half of the sauce and see how you handle it.
Let this stew at a slow boil for about an 45 minutes. Check on it occasionally and break up those tomatoes with the back of your wooden spoon. If you used diced tomatoes, this isn’t as critical as they are already in smaller bits.
After this has been cooked for about an hour, you may want to let it simmer on low for awhile. How long you let it simmer is up to you — the longer, the thicker. If you eat it right then, it’ll be more soupy.