2 tb EVOO (or canola oil)
2 tsp cumin
1 large onion, chopped coarsely
2-4 jalapenos, seeded and chopped coarsely
6 medium garlic cloves, chopped coarsely
2 lbs. 80/20 ground beef chuck
2 cups red wine (e.g., shiraz, merlot, malbec)
3 tb chili powder (preferably Penzey’s Hot Chili, Chili 3000, or Chili 9000 powder)
1/2 7oz can of chipotle peppers in adobo sauce, chopped
2 cups finely diced carrots
2 cups beef stock (preferably low-sodium or unsalted)
2 16oz cans of diced, unsalted tomatoes
3 16oz cans of red kidney beans (unseasoned or chili-seasoned)
1 8oz can of tomato sauce (optional, if you want more liquid)
1 6oz can of tomato paste
salt to taste
Fiesta-blend shredded cheese
- Prepare the onions, jalapenos, garlic, and carrots. Thaw beef. Open cans. Etc. Depending on your speed and skill, some of this can be done in between the following steps.
- Heat the extra virgin olive oil in an 8 quart pot on medium, then cook the cumin in the oil for a minute or so until they start to turn brown and smoke (don’t burn them!).
- Add onions and sauté until they start to caramelize, then add jalapeno and garlic and saute for a few more minutes.
- Add thawed ground beef. Break the beef up with a spatula and mix everything together. Cook until meat is browned.
- I started this step about 25 minutes in from the start of step 2: Add red wine, chili powder, and chipotle peppers in adobo sauce. Cook down the liquid for about 5 minutes. Note: Adjust jalapeno, garlic, chili powder, and chipotle peppers in adobo quantities depending on your level of wussiness.
- Add beef stock, tomatoes, beans, tomato sauce and paste. Mix everything together and cook for 30-60 minutes, stirring occasionally, to cook off as much liquid as necessary to reach your desired consistency/thickness. Salt to taste. Note: If you use unseasoned kidney beans, you might need more chili powder and/or chipotle peppers in adobo.
- Garnish with sour cream and fiesta-blend shredded cheese (optional).
Prep time: 15-30 minutes; cook time: 60-90 minutes.
Serves 8-12, or a few over several days, I guesstimate.