Favorite Chili Recipe

I love chili and have prepared many types over the years, but this one sticks out in my mind as one of my favorites, probably borrowed from one of TV chef Graham Kerr’s shows in the 1980’s. Yes it requires two types of beef!

1 lb lean ground beef

½ lb lean sirloin tip, cubed

1 cup pinto beans, cooked

1 cup defatted beef stock

1 cup red wine

1 tbsp olive oil

1 tbsp cayenne pepper

1 tbsp cumin

1 tbsp chili powder

1 can tomato paste

1 cup yellow onion, chopped

½ cup chopped green pepper

2 cloves garlic

Salt and pepper to taste

Marinate the beef in olive oil, adding salt and pepper. Add meat to a large Dutch oven, browning meat on all sides over medium heat. Add the tomato paste and stir, until the paste darkens. Add the onions, green pepper and garlic, cooking until the onions are clear.

Add the stock, wine and the cayenne pepper, cumin and chili powder, stirring the mixture. Reduce the heat and let simmer for two hours to reduce the liquids. Wine or stock may be added to replenish liquids if needed. You may also want to adjust salt level.

Serve the chili over pre-cooked pinto beans, which have been drained and rinsed, and a crusty bread.