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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Nothing warms you up on a chilly Fall night than a hearty, steaming bowl of Chili Con Carne… all dressed up with a little dry red wine to enhance the flavor, this is a stick-to-your-ribs main dish! Ingredients:
2 lbs lean ground beef |
3 cups dried or 3 cans red kidney beans, rinsed |
*****please see note regarding use of dried beans |
1 crushed garlic or 1/2 garlic powder |
additional salt & pepper to taste |
1 1/2 tsp dried oregano (or 1 tsp fresh) |
1 large can whole or chopped tomatoes |
2 – 3 fresh tomatoes, chopped |
1/2 pound chopped mushrooms |
2 ounces dry red wine |
1 tsp chili powder |
1/2 tsp dried chili peppers |
1 tbsp lemon juice |
2 –3 medium sized carrots, finely chopped |
2 cups chicken stock |
1 small tin tomato paste2 medium stalks celery, finely chopped |
Directions:
1. If using dried beans, either soak overnight first, or boil in water just prior to cooking, adding the teaspoon of salt
2. If using canned beans, simply place in pot…
3. Brown the ground beef in a saucepan, adding the onion, cooking until onions are soft and beginning to brown
4. To a stock pot, add the drained beans.
5. Add the meat & onion mixture, can of tomatoes, tomato paste, fresh tomatoes, and mushrooms
6. Cook until fresh tomatoes are soft
7. Add the celery, carrot, red wine, and lemon juice
8. Continue cooking until all veggies are soft, and the chili is bubbling gently
9. Served with garlic toast, this dish makes a great main.
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