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Ingredients2 h 40 m servings 272 cals
Original recipe yields 18 servings
- Heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. Remove browned beef with a slotted spoon to a bowl between batches.
- Pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. Saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
- Pour red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until the wine reduces slightly in volume, about 5 minutes.
- Pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. Bring the mixture to a simmer and reduce heat to medium-low. Stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. Cook until the beef is very tender, 2 to 3 hours.
- Cook's Notes:
- It is important not to overcrowd the meat when searing and browning as you will sweat the meat when there is not enough room for the moisture to cook off and searing/browning to occur; patience is key.
- Serving ideas: over rice, over mac and cheese (homemade of course), over baked potatoes.
- This chili stores well in the fridge for 2 to 3 days or in the freezer for several weeks or months in the proper container.
- If you're in a hurry, increase heat slightly and cook 60 to 90 minutes.
- Alternately, you can bake this in a casserole dish in an oven set to 325 degrees F (165 degrees C), or in a slow cooker.
Per Serving: 272 calories; 12 g fat; 21.4 g carbohydrates; 19.9 g protein; 44 mg cholesterol; 613 mg sodium. Full nutrition
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