GAP’s Chili Recipe


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
Sour cream


  1. 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.
  2. 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!).
  3. Add onions and sauté until they start to caramelize, then add jalapeno and garlic and saute for a few more minutes.
  4. Add thawed ground beef. Break the beef up with a spatula and mix everything together. Cook until meat is browned.
  5. 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.
  6. 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.
  7. 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.

Geoffrey is an Aristotelian-Libertarian political philosopher, writer, editor, and web designer. He is the founder of the Libertarian Fiction Authors Association. His academic work has appeared in Libertarian Papers, the Journal of Libertarian Studies, the Journal of Value Inquiry, and Transformers and Philosophy. He lives in Greenville, NC.