Yummy Feta Olive Topped Chunky Chili |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is incredible. The chili in itself is decadent but when you add the feta, green onions, olives and basils over the top it makes it that much better. Yummy. A favorite cold night delight in our household. Read more Enjoy. 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, reserve liquid |
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 each dried oregano and basil leaves |
Directions:
1. Combine juice from beans with enough water to make 2 cups broth.
2. In a large heavy bottom pot heat oil and sauté onion for 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.
7. Simmer covered for 40 minutes then add beans, vinegar and wine.
8. Heat thoroughly and season with salt and pepper.
9. Combine feta, green onion, olives, oregano and basil leaves and sprinkle over chili in individual bowls right before serving.
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