Chili Ii

Name: Chili Ii
Ingredients: 2 tablespoons olive oil; 2 pounds ground beef; 1 small onion, minced; 6 cloves garlic, minced; 1 1/2 cups beef stock; 1/2 cup red wine; 2 tablespoons balsamic vinegar; 1 (28 ounce) can stewed tomatoes, lightly drained; 7 sun-dried tomatoes, softened and chopped; 2 tablespoons tomato paste; 1 (15 ounce) can black beans, drained; 1/4 teaspoon cayenne pepper; 1 tablespoon chili powder; 2 teaspoons salt; ground black pepper to taste; 1 pinch dried oregano; 1 pinch dried sage; 1 pinch white sugar; 1 bay leaf

19 ingredients

4 steps

Ingredients

2 tablespoons olive oil
2 pounds ground beef
1 small onion, minced
6 cloves garlic, minced
1 1/2 cups beef stock
1/2 cup red wine
2 tablespoons balsamic vinegar
1 (28 ounce) can stewed tomatoes, lightly drained
7 sun-dried tomatoes, softened and chopped
2 tablespoons tomato paste
1 (15 ounce) can black beans, drained
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
2 teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried sage
1 pinch white sugar
1 bay leaf

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.