Feta Olive Topped Chunky Chili

Prep Time: 0 Minutes

Cook Time: 60 Minutes

Ready In: 60 Minutes

Servings: 8

FETA OLIVE TOPPED CHUNKY CHILI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982.

Ingredients:

2 tablespoons canola

2 cups chopped white onion

3 large cloves garlic minced

2 pounds ground round

3 tablespoons red chili powder

1 teaspoon ground cumin

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf thyme

28 ounce can peeled italian plum tomatoes

8 ounce can tomato sauce

4 cans pinto beans with liquid reserved

2 tablespoons balsamic vinegar

1/2 cup dry red wine

1 teaspoon salt

1 teaspoon freshly ground black pepper

1-1/2 cups crumbled feta cheese

3 tablespoons minced green onion

3 tablespoons sliced or chopped ripe olives

1/2 teaspoon dried oregano

1/2 teaspoon dried basil leaves

Directions:

1. Combine juice from beans with enough water to make 2 cups broth.
2. In large heavy bottom pot heat oil and sauté onion 5 minutes adding garlic after 3 minutes.
3. Add meat breaking it up with a fork to brown.
4. While cooking meat add chili powder, cumin, oregano and thyme.
5. When meat is cooked through add tomatoes breaking them up with a fork.
6. Add tomato sauce and bean broth then simmer covered 40 minutes.
7. Add beans, vinegar and wine then heat thoroughly and season with salt and pepper.
8. Combine feta, green onion, olives, oregano and basil leaves.
9. Sprinkle over chili in individual bowls right before serving.

By RecipeOfHealth.com