Stampede Chili

Name: Stampede Chili
Ingredients: 2 lbs ground beef; 2 tablespoons olive oil; 1 1/2 cups beef stock; 1/2 cup dry red wine; 2 tablespoons balsamic vinegar; 6 garlic cloves, minced; 1 small onion, minced; 1/4 teaspoon cayenne (or to taste); 1 -3 tablespoon chili powder (or to taste); ground black pepper (to taste); 1 pinch oregano; 1 pinch sage; 1 pinch sugar; 1 bay leaf; 8 sun-dried tomatoes, drained, plumped, and minced; 2 teaspoons ground cumin; 2 tablespoons tomato paste; 1 (28 ounce) can stewed tomatoes, slightly drained; 1 (19 ounce) can black beans, drained; sour cream (garnish); cheddar cheese, shredded (garnish); jalapeno pepper, minced (garnish); fresh cilantro, minced (garnish); black olives, sliced (garnish); basmati rice, steamed (garnish)

25 ingredients

4 steps

Ingredients

2 lbs ground beef
2 tablespoons olive oil
1 1/2 cups beef stock
1/2 cup dry red wine
2 tablespoons balsamic vinegar
6 garlic cloves, minced
1 small onion, minced
1/4 teaspoon cayenne (or to taste)
1 -3 tablespoon chili powder (or to taste)
ground black pepper (to taste)
1 pinch oregano
1 pinch sage
1 pinch sugar
1 bay leaf
8 sun-dried tomatoes, drained, plumped, and minced
2 teaspoons ground cumin
2 tablespoons tomato paste
1 (28 ounce) can stewed tomatoes, slightly drained
1 (19 ounce) can black beans, drained
sour cream (garnish)
cheddar cheese, shredded (garnish)
jalapeno pepper, minced (garnish)
fresh cilantro, minced (garnish)
black olives, sliced (garnish)
basmati rice, steamed (garnish)

Directions

1

In a large Dutch oven, saute the meat in the olive oil.
2

Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften.
3

Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings.
4

Serve with choice of garnishes.