Ingredients1 h 30 m servings 384
- HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
- STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapenos, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Per Serving: 384 calories; 23.4 23.9 19 64 883 Full nutrition
ReviewsRead all reviews 10
I've been making chili for over 20 years and have even won a few friendly cook-offs, but this chili really wins the prize in our family. I've tested it on friends, family (even the dog loves it...
What is this? Is this a chili? A casserole? A filling for burritos or a mexican flair for sloppy joes? I'm not sure. The taste is really good but if it's a casserole, there not much to it other...
This recipe was very quick and easy to make. It is even great for a weeknight dinner.
we are not chile lovers, but even my young children ate this. I think I will substitute 1 more can of crushed tomatoes for the salsa as it seemed to have too much of a salsa flavor.
I made this recipe as stated except used 1 can chili beans instead of 2 cans of kidney due to preference. It was very tasty and exactly what I wanted. I will use this recipe next time!
I always thought chili was complicated to make, not this dish, quick and easy to prepare and really authentic tasting!