Summer Chili

24 ingredients
1 steps

Ingredients

  • Olive Oil (Tbs)
  • Garlic (1-3 Cloves)
  • Vidalia Onion (1 large)
  • Green Pepper (1)
  • Red Pepper (1)
  • Jalapeno (1-2)
  • Carrots (1 lb)
  • Red Pepper (1 tsp)
  • Ground Black Pepper (1/2 tsp)
  • Kosher Salt (1/2 tsp)
  • Ground Beef(2 lb lean)
  • Red Wine (1/2 cup)
  • Chili Powder (1/8 cup)
  • Ancho Chili Powder (1 Tbs)
  • Whole Tomatoes (1 large can)
  • Chicken Broth (1 large can)
  • Onion Powder (1 tsp)
  • Cumin (1 tsp)
  • Brown Sugar (1 tsp)
  • Oregano (1 tsp)
  • Black Beans (Can)
  • Navy Beans (Can)
  • Light Red Kidney Bean (Can)
  • Cannellini Beans (Can)

Directions

  1. 1
    Warm olive oil in a large dutch oven (pot), chop onions into 1/4 to 1/2 inch squares and add to oil (saute). Finely chop garlic and add to dutch oven. Dice up the peppers into 1/2 - 3/4 inch squares, saute with others. Chop up jalapeno (remove seeds) into small chunks and add to dutch oven. Heat mixture (Ragu) slowly. Add red pepper, black pepper, and salt. Dice up carrot into small 1/4 inch chunks and add to ragu. After about 10 minutes the peppers and onions should start to soften nicely, add ground beef to the ragu. Add chili powders. Allow meat to brown within the mixture, stir often. Once browned, add wine to the ragu. Turn up the heat and let boil for around 3-5 minutes allowing the wine to evaporate. Continue to stir. Add in whole tomatoes and broth, stir. Add the rest of the ingredients, bring to boil, then turn down the heat and let simmer. Cut up the whole tomatoes in the dutch over with a large spoon. Strain and Rinse Beans ... Add. Add more broth if needed. Ready to eat in 30-45 minutes.

Products Matching These Ingredients

Mct Oil Powder

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Canola Harvest® Original Vegetable Oil Spread Tub

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Minotaur bio - Huile d'Olive Vierge Extra

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Vidalia Sweet Onions

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