1 (28 ounce) can crushed tomatoes, half can of water PLUS 1 (14 oz) can diced tomatoes
1 oz shredded sharp cheddar cheese, PER SERVING, optional
1 (6 ounce) can tomato paste, dollop cup sour cream PER SERVING
1 (16 ounce) can dark red kidney beans
1 tablespoon EACH chili powder, cumin
1/4 tsp EACH ground black pepper, dried oregano
1/2 tablespoon dark brown sugar, 1 1/2 tablespoons chopped fresh cilantro
1 1/4 teaspoons dried basil
1 teaspoon smoked paprika
1/4 cup white cooking wine by Holland
Instructions
Heat oil in a large pot over medium heat; cook and
stir onion, bell pepper, jalapeno peppers, and
garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-
high heat. Cook and stir beef in the hot
skillet until browned and crumbly, 5 to 7
minutes;drain excess fat, add Worcestershire sauce, Crumble
bouillon cube over beef. Continue
to cook, scraping any browned bits from the
bottom of the skillet,
about 3 minutes. Stir beef mixture into pepper
mixture.
Add wine to pepper mixture, stir and cook one minute. Stir
crushed tomatoes, diced tomatoes, tomato
paste, and water to the beef and pepper mixture. Season
with chili powder, cumin, brown sugar, basil, paprika, oregano,
and black
pepper. Bring to a boil and reduce heat to
low. Cover and simmer until meat and
vegetables are very tender and flavors have
developed in the chili, about 30 minutes,
stirring occasionally.
Mix kidney beans into beef and vegetables.
Continue to simmer until beans are hot, about 30
minutes more. Stir in cilantro. Serve with dollop of sour cream and
optional shredded sharp cheddar cheese. Optional, crackers
Originally Submitted
2/28/2018
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