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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Source: National Post, Oct. 16/99. A chili for garlic lovers. Heat can be adjusted by changing the amount of chili powder and cayenne. Ingredients:
2 lbs ground beef |
2 tablespoons olive oil |
1 1/2 cups beef stock |
1/2 cup dry red wine |
2 tablespoons balsamic vinegar |
6 garlic cloves, minced |
1 small onion, minced |
1/4 teaspoon cayenne (or to taste) |
1 -3 tablespoon chili powder (or to taste) |
ground black pepper (to taste) |
1 pinch oregano |
1 pinch sage |
1 pinch sugar |
1 bay leaf |
8 sun-dried tomatoes, drained, plumped, and minced |
2 teaspoons ground cumin |
2 tablespoons tomato paste |
1 (28 ounce) can stewed tomatoes, slightly drained |
1 (19 ounce) can black beans, drained |
sour cream (garnish) |
cheddar cheese, shredded (garnish) |
jalapeno pepper, minced (garnish) |
fresh cilantro, minced (garnish) |
black olives, sliced (garnish) |
basmati rice, steamed (garnish) |
Directions:
1. In a large Dutch oven, saute the meat in the olive oil.
2. Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften.
3. Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings.
4. Serve with choice of garnishes.
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