Spicy Beef Chili
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
43
Sourness
39
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 tsp
Thyme Leaves (dried)2 cloves
Garlic (chopped)2 tbsps
Olive Oil1 medium
Yellow Onion (chopped)1 tbsp
Chili PowderDirections:
1
In a medium, hot soup pot brown the chuck with the thyme, sage and garlic
2
When browned remove and drain beef
3
Set aside
4
In the same pot heat the oil and add the onion, garlic, shallot, red bell pepper and jalapeno
5
Saute until vegetables begin to brown, about 7 to 10 minutes
6
Add chili powder, cayenne pepper, chipotle pepper, salt and cook, stirring, until spices begin to stick to the pan
7
Add Gallo burgundy and cook until liquid is reduced by 1 half
8
Add tomatoes and bring to a boil
9
Stir in beans and reserved beef and simmer, partially covered, over medium low heat for 1 hour
10
Serve with corn chips
11
Chili may be made, up to 2 days in advance and kept covered and refrigerated
12
Reheat to serve