Rating: 4.63 stars
60 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

This recipe was given to me by a friend. It's very good. Garnish with sour cream, shredded Cheddar cheese, minced jalapeno peppers, and fresh cilantro.

Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened.

  • 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.

  • Cover and simmer on lowest heat for 45 to 90 minutes.

Nutrition Facts

342 calories; protein 24.9g; carbohydrates 12.4g; fat 20.5g; cholesterol 68.6mg; sodium 4616mg. Full Nutrition
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Reviews (65)

Most helpful positive review

Rating: 5 stars
10/05/2009
Excellent - didn't change a thing except for using red kidney beans instead. No more package mixes for me!!!! Update - made this again - teenagers love this chili - I didn't have good drinking wine on hand today but the Holland House Red Cooking Wine was passable for this recipe - I think the heat in this chili negates the wine flavor!!! I've also been adding more tomatoe paste since my family and guests like a thicker sauce and is good for the way they eat the leftovers. When I serve this I've been putting out small dishes of diced onions shredded cheddar cheese or american and sour cream. Everyone seems to enjoy making their own creations. Definitely put out some bread - a salad goes well with this also - especially if you like your chili spicy. - When we are lucky enough to have leftovers the kids love to just heat this up making a sandwich on white bread or hambuger rolls with a thin slice of onion and melted cheez whiz - messy but soooo good. Again Cathie - thanks - this is the only chili I ever make now. Read More
(9)

Most helpful critical review

Rating: 2 stars
01/25/2004
This was SO BLAND that I was afraid din din was a dud BUT I went to my other chili recipe (by BOB) and added all the good stuff and just a half a cup of beer since I had already added the wine. Once you get Bob's chili recipe it's hard to go a-stray. *thumbs down* sorry..but ty Read More
(9)
60 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/05/2009
Excellent - didn't change a thing except for using red kidney beans instead. No more package mixes for me!!!! Update - made this again - teenagers love this chili - I didn't have good drinking wine on hand today but the Holland House Red Cooking Wine was passable for this recipe - I think the heat in this chili negates the wine flavor!!! I've also been adding more tomatoe paste since my family and guests like a thicker sauce and is good for the way they eat the leftovers. When I serve this I've been putting out small dishes of diced onions shredded cheddar cheese or american and sour cream. Everyone seems to enjoy making their own creations. Definitely put out some bread - a salad goes well with this also - especially if you like your chili spicy. - When we are lucky enough to have leftovers the kids love to just heat this up making a sandwich on white bread or hambuger rolls with a thin slice of onion and melted cheez whiz - messy but soooo good. Again Cathie - thanks - this is the only chili I ever make now. Read More
(9)
Rating: 2 stars
01/25/2004
This was SO BLAND that I was afraid din din was a dud BUT I went to my other chili recipe (by BOB) and added all the good stuff and just a half a cup of beer since I had already added the wine. Once you get Bob's chili recipe it's hard to go a-stray. *thumbs down* sorry..but ty Read More
(9)
Rating: 5 stars
11/20/2007
I wanted to update this. I wrote this review several years ago. This is clearly our favorite chili. We make it time and time again and make it exactly as is. I love the flavor of the sundried tomatoes. If you are looking for a unique chili try this one! 1/25/2004 - Very good. Not your traditional chili flavor but certainly will appeal to many of you. My kids liked it too. We will definitely be having this again and again. Read More
(7)
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Rating: 3 stars
06/24/2007
This was alright. I prefer a LOT more spice in mine however maybe it's a Texas thing? I did cook this for 4 hours for flavor. It was thin so I used up the rest of the can of tomato paste (6 oz.) as other reviewers suggested the last thirty minutes of cooking. It could have been more tomatoey tasting. I didn't have black beans so I used a can of ranch style beans and a can of dark kidney beans. This was pretty good but I just couldn't give it 4 star it needed way too many changes. Not bad at all but we prefer a lot more spice and much much more chili peppers. Way too bland for our tastes. I served this over a bed of cooked spaghetti pasta and topped it with shredded colby/mj cheese. Hubby and son like chopped onion on theirs too. I won't bother even trying to make this again. We liked It's Chili by George far better. Read More
(6)
Rating: 5 stars
01/25/2004
I added a 14 oz. can of beef broth instead of 12 oz. as the recipe said (no big deal) and omitted the sage. This has a nice rich taste possibly because of the beef broth and wine. You may want to taste it before adding 2 tsp. salt though. I only added 1 tsp. Someone may like spicier chili but you could adjust the seasoning if you'd like. It tasted yummy to me though! Also I added shredded cheddar at the table. Read More
(5)
Rating: 5 stars
09/06/2008
UPDATE! I still love the recipe but realized I've modified it a bit. I cut out the salt altogether and drain and rinse the beans. -- I found this recipe last year and made it about 5 times in a month! Freezes well and is delicious. I don't like spicy chili and this is as perfect as it gets. I make Golden Sweet Cornbread (on this site) when I make this chili. Thanks Cathie! Read More
(5)
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Rating: 5 stars
09/24/2007
I make this recipe all the time. I have been using it for several years. I make it spicier than called for and then I serve it with sour cream cheese onions and cilantro on the side. The cilantro is a huge hit as a garnish! Read More
(4)
Rating: 5 stars
08/28/2007
Very good but definitley different from any other chili I've ever made (I usually use a crock-potted version of Debdoozie's chili from this site). The wine and black beans add a much "classier" taste than your usual down-home chili. Still fantastic with cheddar sour cream and/or buttered Saltines (my own personal chili weakness). I'm sure we'll make this more but it won't become my default chili recipe. Good for mixing it up a little:-) Read More
(3)
Rating: 4 stars
01/25/2004
I really liked this recipe. I know it's not quite the same as regular chili but it was pretty tasty. I substituted ground turkey for beef and i took a couple slices of turkey bacon minced and added that as the turkey was browning. I know it sounds strange but your chili will be all the better for it. Thanks for submitting. Read More
(3)