Winter’s not quite over, which means its still chili season! This chili con carne (a.k.a. “chili with meat”) is a real belly warmer — not only is it full of meat and beans for a protein booster but it’s extra rich thanks to the addition of some red wine and a tablespoon of coca powder. It’s perfect with a nice piece of crusty bread (or two) or over a baked potato. I like to use any leftovers for brunch the next morning in a breakfast burrito.

  • c
    1 tbsp vegetable oil
  • c
    1 bell pepper, chopped
  • c
    1 onion, chopped
  • c
    2 cloves garlic, minced
  • c
    1 kg lean ground beef
  • c
    3 tbsp chili powder
  • c
    2 tsp oregano
  • c
    2 tsp paprika
  • c
    1 tsp cumin
  • c
    1 beef bouillon cube
  • c
    pinch cayenne
  • c
    salt and pepper to taste
  • c
    2 tbsp tomato paste
  • c
    2/3 cup red wine
  • c
    1 796-ml can tomatoes, crushed by hand
  • c
    1-1/2 cups water
  • c
    1 540-ml can red kidney beans
  • c
    1 tbsp cocoa powder
  • c
    pinch of sugar
  • c
    hot sauce, grated cheddar cheese, and sour cream for serving
  • Directions
    • 1
      Heat the oil in a Dutch oven or large pot over medium heat. Add the ground beef and break up with a spoon. Cook until the meat is no longer pink.
    • 2
      Add the pepper, onion, and garlic and cook for a few more minutes, until the onion and pepper begin to soften.
    • 3
      Stir the chili powder, oregano, paprika, cumin, bouillon cube, cayenne pepper, and salt and pepper into the meat mixture. Add the tomato paste and let cook for another minute or two.
    • 4
      Add the red wine and tomatoes to the pot, along with the water. Stir in the kidney beans, cocoa powder, and sugar and turn up the heat to bring the mixture to a boil
    • 5
      Cover the chili and turn the heat down to keep at a gentle simmer. Cook for 1-1/2 hours, stirring regularly. Taste the chili and adjust seasoning — you may need to add more salt and if the chili is bitter, a bit more sugar. Serve in individual bowls topped with shredded cheese, sour cream, and a dash of hot sauce if you’d like.
    Tips
    • 1
      If you don’t want to use red wine, substitute with an equal amount of beef stock or broth.

    Comments

    Your email address will not be published. Required fields are marked *