 Favorite ChiliYield: 6 Servings This mild chili will please everyone because it's anything but bland. The secret? A mix of spices that is light on chili powder but big on flavor. The earthiness of a French red wine with soft tannins complements the rich chili perfectly.
Ingredients1 large onion, chopped1 Tablespoon oil 2 cloves garlic, minced or pressed 2 lbs ground beef 1 teaspoon cumin 2 teaspoon smoked paprika "de la Vera" 1 teaspoons chili powder 1 teaspoon oregano 1 teaspoon salt 1 teaspoon cocoa powder 1/2 teaspoon cinnamon 1 (6 oz) can tomato paste 1 (15 ounce) can diced tomatoes 1/2 cup red wine 1/2 cup water 1 can (15 ounces) black beans, drained and rinsed
MethodHeat the oil in a heavy pot or Dutch oven. Cook the onions over medium heat until translucent then add the garlic and cook for another minute. Add the ground beef and cook, stirring until brown and broken up. Add the spice and stir to combine. Add the tomato paste, tomatoes, wine and water. Partially cover the pot and cook over a low flame for one hour, stirring from time to time. If the chili starts to stick or gets too thick, add more water. Add the beans and cook for another 5 minutes. Serve with grated cheddar cheese.
Wine PairingPair with the Louis Bernard Côtes du Luberon Estimated Prep Time: 20 minutes |
